Roasted Quail with Cucumber

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat quail dry with paper towels and rub inside and out with 2 tablespoons of olive oil.

   Tip: Drying the quail ensures crispy skin and better browning.

2. 2

   In a small bowl, combine minced garlic, thyme, rosemary, sea salt, and black pepper. Rub this herb mixture all over each quail, getting it under the skin where possible.

   Tip: Lift the skin gently to distribute herbs evenly for maximum flavor.

3. 3

   Place quail breast-side up on a roasting pan lined with parchment paper. Roast for 30-35 minutes until skin is golden brown and juices run clear when thickest part is pierced.

   Tip: The internal temperature should reach 165°F (74°C).

4. 4

   While quail roasts, prepare the cucumber salad by combining sliced cucumber and red onion in a large bowl.

   Tip: Slice vegetables just before serving to keep them crisp.

5. 5

   In a separate bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, fresh dill, and greek yogurt until smooth and creamy.

   Tip: The yogurt creates a lighter, tangier dressing than traditional sour cream.

6. 6

   Pour the dressing over the cucumber mixture and gently toss to combine. Season with a pinch of salt and pepper to taste.

   Tip: Toss just before serving to prevent the cucumber from becoming too soft.

7. 7

   Remove quail from oven and let rest for 5 minutes before serving.

   Tip: Resting allows juices to redistribute, keeping the meat moist and tender.

8. 8

   Plate each quail on a bed of cucumber salad and drizzle any remaining dressing around the plate. Garnish with additional fresh dill if desired.

   Tip: For an elegant presentation, arrange the cucumber slices slightly overlapping on the plate.