Roasted Quail with Carrot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour, yet feels fancy enough for guests. Roasted quail with carrots is a simple dish that delivers impressive flavors without much fuss. The tender game birds pair beautifully with sweet roasted carrots glazed in honey and balsamic vinegar, while fresh thyme and garlic create an aromatic backdrop. Carrots are packed with beta carotene, which is great for your eyes, and they become wonderfully caramelized in the oven. Best of all, this meal is budget friendly and requires minimal prep work, making it perfect for busy home cooks like us.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- ½ kgcarrots(peeled and halved lengthwise)
- 3 tablespoonshoney
- 4 sprigsfresh thyme
- 4garlic cloves(minced)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 118 mlchicken stock
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 tablespoondijon mustard
- 2shallots(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the quail completely dry and season inside and out with salt and pepper. Tie the legs together with kitchen twine for even cooking.
Tip: Dry quail ensures crispy, golden skin during roasting.
- 2
In a small bowl, whisk together 2 tablespoons of honey, minced garlic, 2 tablespoons of olive oil, and 1 teaspoon of fresh thyme leaves. Brush this mixture generously over each quail.
Tip: Reserve some glaze for basting halfway through cooking.
- 3
Toss the halved carrots with 2 tablespoons of olive oil, salt, pepper, and the remaining fresh thyme sprigs. Arrange them on a large roasting pan, then place the seasoned quail on top.
Tip: Position carrots around quail so they can roast together and absorb flavorful drippings.
- 4
Roast in the preheated oven for 25-30 minutes, basting the quail with remaining glaze and pan juices halfway through. The quail skin should be golden brown and the thickest part of the thigh should reach 165°F.
Tip: A meat thermometer inserted into the thigh without touching bone ensures perfectly cooked, juicy quail.
- 5
Remove the roasting pan from the oven. Transfer quail and carrots to a serving platter and tent loosely with foil to keep warm.
Tip: Resting the meat allows juices to redistribute.
- 6
Place the roasting pan over medium-high heat on the stovetop. Add sliced shallots and cook for 2 minutes, stirring occasionally to scrape up browned bits.
Tip: Deglazing the pan releases all the flavorful caramelized bits stuck to the bottom.
- 7
Pour in the balsamic vinegar, chicken stock, and whisk in the Dijon mustard. Simmer for 3-4 minutes until the sauce reduces slightly and coats the back of a spoon.
Tip: The mustard adds depth and helps emulsify the pan sauce.
- 8
Strain the sauce through a fine mesh sieve if desired for a smoother consistency, or serve it as is with the shallots. Spoon the sauce over the roasted quail and carrots and serve immediately.
Tip: A glossy pan sauce elevates the dish and ties all the flavors together.
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