Roasted Quail with Edamame
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a dinner I've been making lately that's become a real favorite at my table. Roasted quail with edamame is elegant enough for guests but honestly so simple you'll want to cook it on a busy weeknight too. The quail gets wonderfully golden and tender in just thirty five minutes, while the edamame brings a lovely pop of color and a serious nutritional boost with all their plant based protein. What I love most is how straightforward the whole thing is, especially since everything goes into one pan. Fresh herbs, a squeeze of lemon, and you've got something that feels fancy but requires barely any fuss. Trust me, your dinner guests will be impressed, and you'll be relaxed enough to actually enjoy their company.
Ella x
Ingredients
- 4quail(cleaned and patted dry)
- 473 mlfrozen edamame(thawed)
- 5 tablespoonsolive oil
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 4garlic cloves(minced)
- 1shallot(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- 118 mlchicken stock
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Season the quail generously inside and out with salt and pepper, then stuff each cavity with a small sprig of rosemary and thyme.
Tip: Pat the quail completely dry before seasoning to ensure crispy skin.
- 2
In a large cast-iron or oven-safe skillet, heat 3 tablespoons of olive oil over medium-high heat. Once shimmering, carefully place the quail breast-side down and sear for 3-4 minutes until golden brown.
Tip: Don't move the quail around; let them develop a good crust.
- 3
Flip the quail and sear the other side for another 2-3 minutes. Transfer the skillet to the preheated oven and roast for 18-22 minutes until the internal temperature reaches 165°F (74°C).
Tip: A meat thermometer inserted into the thickest part of the thigh ensures perfectly cooked quail.
- 4
While the quail roasts, heat the remaining 2 tablespoons of olive oil in a separate skillet over medium heat. Add the sliced shallot and cook for 3-4 minutes, stirring occasionally, until crispy and golden. Remove with a slotted spoon and set aside.
Tip: Save the shallot-infused oil for cooking the edamame.
- 5
In the same shallot skillet, add the thawed edamame and 2 minced garlic cloves. Sauté for 3-4 minutes until heated through and fragrant. Season lightly with salt and pepper, then add the butter and stir until melted and coating the edamame.
Tip: Don't overcook the edamame or they'll lose their bright green color and tender texture.
- 6
Remove the quail from the oven and let rest for 5 minutes. Squeeze fresh lemon juice over the top and garnish with the crispy shallots and remaining fresh herb sprigs.
Tip: Resting allows the juices to redistribute throughout the meat.
- 7
Divide the buttered edamame among serving plates, then position one quail on top of each portion. Drizzle any pan juices around the plate for added flavor.
Tip: Serve immediately while the quail is still warm and the edamame are at their best temperature.
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