• 8 whole (about 180-200g each) quail, washed, dried with paper towel
  • 1 small lemon, cut into eighths
  • 40g (2 tbs) butter, cubed
  • 8 garlic cloves, peeled, bruised
  • 2 sprigs fresh thyme, leaves picked
  • 1 sprig fresh rosemary, leaves picked
  • 125mls (1/2 cup) chicken stock
  • 60mls (1/4 cup) dry white wine
  • Salt & ground black pepper, to taste
  • Steamed waxy potatoes and green beans, to serve
  • herb butter
  • 60g (3 tbs) butter, at room temperature
  • 2 tbs fresh thyme leaves, finely chopped
  • 1 tbs fresh rosemary leaves, finely chopped
  • 2 large garlic cloves, crushed
  • Salt & ground black pepper, to taste

  1. Preheat oven to 200°C (180°C fan-forced).
  2. To make the herb butter, place the butter, thyme, rosemary, garlic, salt and pepper in a small bowl and mix well to combine.
  3. Use your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the breasts and then re-cover with the skin.
  4. Divide the lemon, butter, garlic, thyme and rosemary among the cavities of the quail. Tie the legs together with wet unwaxed string.
  5. Place the quail in a single layer in a large roasting pan. Roast in preheated oven for 35 minutes or until the juices are pale pink when a fine skewer is inserted into the thigh. Remove the quail from the roasting pan and place on a large plate. Cover loosely with foil and stand for 10 minutes to rest.
  6. Meanwhile, place roasting pan over medium heat. Add the stock and white wine and cook for 1 minute, scraping with a wooden spoon to dislodge any residue left on the base of the pan. Bring to the boil and simmer, uncovered, for 2-3 minutes or until reduced by 1/2. Taste and season with salt and pepper.
  7. Serve the quail with the sauce, potatoes and beans.