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Spatchcocked lemon rosemary roasted quail served with roasted green beans and rice.

Lemon Rosemary Roasted Quail

Lemon rosemary roasted quail has big flavor and only takes 12-15 minutes in the oven. This recipe will help you to cook a tender and delicious meal from the small birds.
Prep Time10 minutes
Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 25 minutes
Servings: 5 Servings
Author: Carlee

Ingredients

  • 5 quail
  • 1 lemon
  • 3 Tablespoon cooking oil
  • 1 teaspoon garlic powder
  • 2 teaspoons dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • Spatchcock the 5 quail by cutting down the backbone and pressing them flat.
  • Zest and juice the 1 lemon. Combine the lemon zest and juice with the 3 Tablespoon cooking oil, 1 teaspoon garlic powder, 2 teaspoons dried rosemary, ½ teaspoon salt, and ½ teaspoon ground black pepper.
  • Coat the prepared quail in the marinade. Cover and refrigerate for at least an hour but up to 8 hours.
  • Pull the quail out of the refrigerator and place breast side up on a rimmed baking pan. Allow to come to room temperature as the oven preheats to 475°F.
  • Roast for 12-15 minutes or until the breast meat registers 150-160°F.

Notes

I like to toss some green beans or another veggie on the sheet pan with the quail and let them all roast together. 

Nutrition

Serving: 1Quail | Calories: 292kcal | Carbohydrates: 3g | Protein: 22g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 83mg | Sodium: 291mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 5mg
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