Baked Quail
Elevate your dinner table with this elegant Baked Quail recipe, featuring tender, golden-brown quails infused with aromatic fresh thyme, rosemary, and a bright lemon-garlic marinade. Perfect for intimate gatherings or a gourmet twist on weeknight dinners, this dish combines simplicity with sophistication. The quails roast to perfection in just 40 minutes, absorbing the rich flavors of optional white wine and melted butter, while the accompanying roasted vegetables become the ideal complement. Whether you're impressing guests or treating yourself to something special, this easy-to-follow recipe delivers impressive results with minimal effort. Serve these juicy, herb-crusted quails hot for a refined dining experience that’s sure to delight!
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Recipe Information
Ingredients
- 4 pieces Quails
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 4 sprigs Fresh thyme
- 4 sprigs Fresh rosemary
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup White wine (optional)
- 2 tablespoons Butter, melted
- 2 cups Vegetables for roasting (e.g., carrots, potatoes, onions, optional)
Instructions
Preheat the oven to 400°F (200°C).
Rinse the quails under cold water and pat them dry with paper towels.
In a small bowl, mix olive oil, minced garlic, lemon juice, paprika, salt, and black pepper to create a marinade.
Rub the marinade all over the quails, making sure to coat them evenly. Stuff each quail cavity with a sprig of thyme and a sprig of rosemary.
If using white wine, pour it into the bottom of a roasting dish. Arrange the quails breast-side up in the dish and drizzle melted butter over them.
If desired, scatter the roasting vegetables around the quails in the dish.
Bake the quails in the preheated oven for 40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
For an extra crispy finish, you can broil the quails on high for 2-3 minutes, watching carefully to avoid burning.
Remove the roasting dish from the oven and let the quails rest for 5 minutes before serving.
Serve the baked quails hot, alongside the roasted vegetables or with your choice of side dishes.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 15.2 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 209 mg | 16% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2458 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
