Roasted Quail with Corn
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 and looks fancy enough to impress guests. Quail is such a delicate, flavorful bird that pairs beautifully with sweet corn and aromatic herbs. What I love most is that quail is packed with lean protein and B vitamins, making it a nutritious choice that doesn't feel heavy. The whole thing roasts in one pan, so cleanup is minimal and your kitchen stays cool. Fresh thyme and rosemary perfume everything as it cooks, filling your home with the most wonderful aroma.
Ella x
Ingredients
- 4quail(cleaned and patted dry)
- 4 tablespoonsbutter(softened)
- 2 tablespoonsfresh thyme(finely chopped)
- 1 tablespoonfresh rosemary(finely chopped)
- 3garlic cloves(minced)
- 473 mlcorn kernels(fresh or frozen)
- 2shallots(thinly sliced)
- 1 teaspoonsmoked paprika
- 3 tablespoonsolive oil
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the quails dry with paper towels and season inside and out with salt and pepper.
Tip: Dry quails will roast more evenly and develop a crispier skin.
- 2
In a small bowl, combine the softened butter with chopped thyme, rosemary, minced garlic, salt, and pepper. Rub this herb butter under and over the skin of each quail, including inside the cavities.
Tip: Place some herb butter under the skin for maximum flavor penetration.
- 3
Place quails breast-side up on a roasting pan lined with foil. Roast in the preheated oven for 25-30 minutes until the skin is golden brown and juices run clear when the thigh is pierced.
Tip: A meat thermometer should read 165°F (74°C) when inserted into the thickest part without touching bone.
- 4
While quails roast, heat olive oil in a large skillet over medium-high heat. Add sliced shallots and sauté for 2-3 minutes until softened.
Tip: Stirring frequently prevents shallots from browning too quickly.
- 5
Add corn kernels and smoked paprika to the skillet with shallots. Cook for 5-7 minutes, stirring occasionally, until corn is tender and lightly charred at the edges.
Tip: Fresh corn requires less cooking time than frozen; adjust accordingly.
- 6
Squeeze juice from lemon halves over the roasted quails during the last 5 minutes of cooking. Remove from oven and let rest for 5 minutes.
Tip: Resting allows juices to redistribute throughout the meat.
- 7
Plate each quail with a portion of the roasted corn and shallot mixture. Drizzle any pan juices over the quail and serve warm.
Tip: Serve immediately while everything is still hot for the best texture and flavor.
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