Heavenly Baked Quail
Transform your dinner table into a gourmet experience with this Heavenly Baked Quail recipe—ideal for special occasions or an indulgent weeknight meal. Featuring tender, whole quails marinated in a fragrant blend of olive oil, lemon juice, rosemary, thyme, garlic, and a touch of honey, this dish delivers the perfect balance of savory and sweet. The quails are baked to golden perfection, infused with the subtle richness of white wine and butter, ensuring a juicy, flavorful interior. With just 20 minutes of prep and a short cooking time, this elegant entrée is deceptively simple yet irresistibly delicious. Serve these golden-roasted quails alongside roasted vegetables or creamy mashed potatoes for a standout meal that's sure to impress. Keywords: baked quail recipe, roasted quail, easy quail marinade, gourmet baked poultry.
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Recipe Information
Ingredients
- 4 whole quails
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 4 minced garlic cloves
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 1 tablespoon honey
- 0.25 cup white wine
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C) and prepare a baking dish by lightly greasing it with olive oil.
Rinse the quails under cold water and pat them dry with paper towels. Set them aside.
In a small bowl, mix olive oil, lemon juice, rosemary, thyme, minced garlic, paprika, sea salt, black pepper, and honey to make the marinade.
Rub the marinade generously over the quails, making sure to coat the inside cavity as well. Cover and let them marinate for at least 15 minutes or up to 2 hours in the refrigerator for deeper flavor.
Place the marinated quails in the prepared baking dish, breast side up. Pour the white wine into the dish around the quails to keep them moist during baking.
Dot the top of each quail with a small amount of butter to enrich the flavor and promote golden browning.
Bake the quails in the preheated oven for 30-35 minutes, basting them with the pan juices halfway through cooking, until the skin is golden brown and the internal temperature reaches 165°F (74°C).
Remove the quails from the oven and let them rest for 5 minutes before serving. Serve with roasted vegetables, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 19.0 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1095 mg | 23% | |
*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.
