Roasted Quail with Bell Pepper
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Roasted quail is one of my favorite dishes to make when I want something elegant but honestly quite simple. These little birds cook up beautifully in just 35 minutes, making them perfect for a weeknight dinner that feels special. The colorful bell peppers aren't just gorgeous on the plate, they're packed with vitamin C which supports your immune system. What I love most is how affordable quail has become at most butchers, and the whole meal comes together with just one pan and basic ingredients you probably already have. The combination of garlic, fresh herbs, and a simple balsamic glaze creates something restaurant quality that your family will be asking for again and again.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 2red bell pepper(cut into 1-inch chunks)
- 1yellow bell pepper(cut into 1-inch chunks)
- 6garlic cloves(smashed)
- 4fresh rosemary sprigs
- 4fresh thyme sprigs
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsbalsamic vinegar
- 1 tablespoondijon mustard
- 1 tablespoonhoney
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and position the rack to the middle level.
Tip: A hot oven ensures crispy skin on the quail while keeping the meat tender inside.
- 2
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey until well combined. Season the glaze with salt and pepper.
- 3
Pat the quail dry with paper towels and season the cavity and exterior generously with salt and pepper. Place one rosemary sprig and one thyme sprig inside each quail.
Tip: Dry quail skin helps achieve a crispy, golden exterior during roasting.
- 4
Arrange the bell peppers and smashed garlic in a large roasting pan, then nestle the quail on top of the peppers. Brush the quail generously with the balsamic glaze on all sides.
Tip: The peppers act as a flavorful base that steams slightly while roasting.
- 5
Roast in the preheated oven for 30-35 minutes, basting the quail with the pan juices halfway through cooking, until the skin is golden brown and the thigh juices run clear when pierced.
Tip: Basting keeps the quail moist and helps develop a beautiful glaze.
- 6
Remove from the oven and let rest for 5 minutes before serving. Drizzle with any remaining pan juices and scatter fresh herb leaves over the top if desired.
Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.
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