Entrée: United States – Roasted Quail with Herbs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 30 min

Additional 5 min

Total 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 whole quails, cleaned and patted dry
2 tbsp (30 ml) olive oil
4 cloves garlic, minced
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) fresh thyme leaves
1 tsp (5 ml) fresh rosemary, chopped
Salt and pepper to taste
Lemon wedges for serving

Show original ingredient measurements

4 whole quails, cleaned and patted dry
2 tbsp (30 ml) olive oil
4 cloves garlic, minced
1 tsp lemon zest
1 tbsp fresh thyme leaves
1 tsp fresh rosemary, chopped
Salt and pepper to taste
Lemon wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, minced garlic, lemon zest, thyme, rosemary, salt, and pepper, creating a marinade.
3. Rub the herb marinade generously over each quail, both inside and out.
4. Place the quails in a roasting pan, breast side up.
5. Roast in the preheated oven for 25-30 minutes, or until the quails are golden brown and the juices run clear when pierced.
6. Let the quails rest for 5 minutes before serving with lemon wedges.