Roasted Quail with Broccoli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish has become one of my favorite weeknight dinners because it looks impressive but comes together in just over an hour. Quail is such a delicious and underrated protein that cooks quickly and pairs beautifully with roasted broccoli. I love that broccoli is packed with vitamin C and fiber, making this meal feel both indulgent and nourishing. The combination of fresh thyme and rosemary creates an aromatic foundation, while a splash of white wine and chicken stock builds a lovely pan sauce that ties everything together. It's perfect for when you want to impress someone without spending hours in the kitchen.
Ella x
Ingredients
- 4whole quail(about 6 oz each, patted dry)
- 1½ poundsbroccoli florets(cut into similar-sized pieces)
- 5 tablespoonsolive oil
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper(freshly ground)
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 5garlic cloves(minced)
- 118 mldry white wine
- 177 mlchicken stock
- 1lemon(zest and juice)
- 2 tablespoonscold butter(cubed)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat the quail dry with paper towels and season inside and out with 1 teaspoon salt and 0.5 teaspoon pepper. Tuck the thyme and rosemary sprigs into the cavities of each bird.
Tip: Drying the quail ensures crispy skin when roasted.
- 2
Toss broccoli florets with 2 tablespoons olive oil, 0.25 teaspoon salt, and remaining pepper. Spread on one half of a large rimmed baking sheet.
Tip: Keeping broccoli on one side allows you to add the quail to the other half partway through cooking.
- 3
Heat the remaining 3 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place quail breast-side down and sear for 3-4 minutes until golden, then flip and sear another 2 minutes.
Tip: This initial searing develops flavor and helps render the fat under the skin.
- 4
Roast the broccoli on the baking sheet for 12 minutes until beginning to brown. Meanwhile, place the skillet with seared quail in the oven.
Tip: Starting broccoli early ensures both components finish cooking at approximately the same time.
- 5
Roast quail for 12-15 minutes until the thickest part of the thigh reaches 165°F on a meat thermometer. Remove from oven and transfer quail to a plate; tent with foil.
Tip: Quail cooks quickly, so monitor internal temperature carefully to avoid drying out the delicate meat.
- 6
Place the skillet over medium-high heat and add minced garlic, stirring constantly for 1 minute until fragrant but not browned.
Tip: Watch the garlic closely to prevent it from burning, which would add bitterness.
- 7
Deglaze the pan with white wine, scraping up any browned bits with a wooden spoon. Reduce by half, approximately 2 minutes, then add chicken stock and lemon juice. Simmer for 2-3 minutes until sauce reduces slightly.
Tip: The pan deglazing captures all the flavorful browned bits from searing the quail.
- 8
Remove skillet from heat and whisk in cold butter cubes until fully incorporated into the sauce. Stir in lemon zest, then taste and adjust seasoning with additional salt and pepper as needed.
Tip: The cold butter creates a silky, emulsified sauce that coats the quail beautifully.
- 9
Divide roasted broccoli among four serving plates. Place one quail on each plate and drizzle generously with the warm lemon-butter sauce.
Tip: Serve immediately while everything is hot for the best flavor and texture contrast.
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