Ingredients:

  • 8 whole quails (approx. 150g/5oz each)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 115g unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp smoked paprika
  • 1 lemon, zested and cut into wedges
  • 1 lemon, cut into wedges (for cavities)

Instructions:

  1. Remove the quail from the refrigerator 20 minutes before cooking and pat the skin extremely dry with paper towels to ensure crispness.
  2. Season the bird cavities lightly with salt and pepper and tuck a small lemon wedge inside each.
  3. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, smoked paprika, and lemon zest, mashing with a fork until well combined.
  4. Gently loosen the skin over the breast meat using your finger and stuff a small teaspoon of the herb butter mixture under the skin of each bird.
  5. Rub the remaining butter over the entire exterior of the quails, ensuring every inch is coated to create a thermal fat barrier.
  6. Roast at 425°F (220°C) for approximately 20 minutes until the skin is mahogany-colored and the internal temperature reaches 165°F (74°C).
  7. Remove from the oven and allow the birds to rest for 5 minutes to allow juices to redistribute before serving.