Roasted Quail with Courgette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to prepare when I want something elegant yet surprisingly simple. Delicate quail roasts beautifully with tender courgette in just over an hour from start to table, making it perfect for a weeknight dinner that feels special. The combination of garlic, thyme, and rosemary fills your kitchen with the most wonderful aroma as everything cooks together. What I love most is that quail is packed with lean protein and B vitamins, so you're getting something truly nourishing without any fuss. The whole meal comes together in one pan, which means minimal cleanup and maximum flavor.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 3 mediumcourgette(cut into 2cm rounds)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1½ tablespoonshoney
- 100 mlwhite wine
- 150 mlchicken stock
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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