Roasted Quail

Ingredients

• 4 whole quail
• 2 tablespoons olive oil (or melted butter)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 sprigs fresh thyme (optional)
• 2 cloves garlic, crushed (optional)
• ¼ cup chicken stock (optional, for basting)

Instructions

1. Prep the Quail: Preheat your oven to 500°F (260°C). Pat the quail dry with paper towels. Coat with olive oil or butter and season with salt and pepper.


2. Optional Flavor Boost: Tuck a sprig of thyme and a crushed garlic clove inside each bird for extra aroma.


3. Roast the Quail: Place the quail breast-side up on a roasting rack or oven-safe skillet. Roast for 12–15 minutes until golden. Optionally, baste with chicken stock halfway through.


4. Rest Before Serving: Remove from the oven and let rest for 5 minutes.


5. Serve: Serve hot with a drizzle of pan juices. Great with wild rice, roasted veggies, or a salad.