Roasted Quail with Tomato and Herb Sauce
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple roasted quail dish has become one of my go to weeknight dinners. With just thirty five minutes from oven to table, it's faster than you'd expect for something that tastes so impressive. The beauty of quail is that each bird cooks quickly and makes a stunning individual presentation. I love how the cherry tomatoes burst into a sweet, tangy sauce while fresh basil and thyme infuse everything with brightness. Plus, those gorgeous garlic cloves become creamy and mild when roasted, and garlic is packed with immune boosting compounds. Trust me, this recipe will make you feel like a confident cook without any fussing around.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 355 mlcherry tomatoes(halved)
- 4garlic cloves(minced)
- 59 mlfresh basil(chopped)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 1lemon(zest and juice)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the quail dry with paper towels and season the cavities and exterior generously with sea salt and black pepper.
Tip: Dry quail will roast more evenly and achieve crispier skin.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, sear the quail on all sides until golden brown, about 3-4 minutes total. Transfer to a plate.
Tip: Don't skip the searing step—it locks in moisture and builds flavor.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the shallot and minced garlic for 1-2 minutes until fragrant and softened.
- 4
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring gently until they begin to soften and release their juices.
Tip: Don't crush the tomatoes; let them break down naturally for better texture.
- 5
Return the seared quail to the skillet, nestling them among the tomatoes. Tuck the fresh thyme sprigs around the birds and drizzle with lemon juice.
- 6
Transfer the skillet to the preheated oven and roast for 18-22 minutes until the quail are cooked through and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Tip: Quail cook quickly, so check for doneness at the 18-minute mark to avoid overcooking.
- 7
Remove the skillet from the oven and stir in the fresh chopped basil and lemon zest. Drizzle with balsamic vinegar and taste for seasoning, adjusting salt and pepper as needed.
Tip: Add the basil at the end to preserve its bright, fresh flavor.
- 8
Spoon the warm tomato sauce over each quail before serving, making sure to distribute the tomatoes and pan juices evenly among the four plates.
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