Roasted Quail with Courgette

Instructions

1. 1

   Preheat oven to 200°C. Season the quail inside and out with salt and pepper, then tie the legs together with kitchen twine for even cooking.

   Tip: Pat the quail completely dry to ensure crispy skin when roasting.

2. 2

   Toss courgette rounds with 2 tablespoons olive oil, half the garlic, salt, and pepper on a large roasting tray, spreading them in a single layer.

   Tip: Leave space around the courgettes so they roast rather than steam.

3. 3

   Rub the quail with remaining olive oil and place breast-side up on the tray among the courgettes. Scatter thyme and rosemary sprigs around the birds.

   Tip: Position quail so they roast evenly and the skin crisps nicely.

4. 4

   Roast for 25-30 minutes until quail are golden and cooked through, basting halfway through with pan juices.

   Tip: Quail cook quickly; check internal temperature reaches 65°C at the thickest part of the thigh.

5. 5

   Remove the tray from the oven and transfer quail and courgettes to a warm serving platter, reserving the pan.

   Tip: Let the quail rest for 5 minutes before serving for maximum tenderness.

6. 6

   Place the roasting pan on the stovetop over medium heat, add remaining minced garlic and cook for 1 minute until fragrant.

   Tip: Scrape the bottom of the pan to release all the caramelized flavors.

7. 7

   Deglaze the pan with white wine, scraping up any browned bits, then add chicken stock, lemon juice, lemon zest, and honey.

   Tip: Let the sauce simmer gently to concentrate flavors and create a silky glaze.

8. 8

   Simmer the pan sauce for 3-4 minutes until slightly reduced and glossy, then strain through a fine sieve if desired for a smooth finish.

   Tip: Taste and adjust seasoning with salt and pepper as needed.

9. 9

   Pour the warm pan sauce over the roasted quail and courgettes, garnish with fresh lemon zest and additional herb sprigs, and serve immediately.

   Tip: Serve with crusty bread to soak up the delicious pan sauce.