Ingredients:

  • 4 whole quails (approx. 155g each)
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 lemon, halved
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (3g) fresh parsley, finely chopped
  • 1 tsp (1g) fresh thyme leaves
  • 1 tsp (1g) fresh rosemary, minced
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (1g) lemon zest

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Pat the quails completely dry with paper towels. Season the cavity and the skin generously with 1 tsp (6g) kosher salt and 1/2 tsp (1g) cracked black pepper. Stuff each bird with a small wedge of the halved lemon.
  3. In a small bowl, combine 1/2 cup (113g) softened unsalted butter, 3 minced garlic cloves (9g), 1 tbsp (3g) chopped parsley, 1 tsp (1g) thyme, 1 tsp (1g) rosemary, 1 tsp (5ml) lemon juice, and 1/2 tsp (1g) lemon zest. Mash with a fork until the herbs are evenly distributed.
  4. Using fingers or a pastry brush, rub the compound butter liberally under the skin of the breast and over the entire exterior of each bird. Tie the legs together with kitchen twine or secure them with a toothpick.
  5. Place the quails on a wire rack set inside a rimmed baking sheet. Roast for 20–25 minutes until the skin is a deep mahogany color and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  6. Transfer the birds to a warm platter and let them rest for 5–10 minutes before serving.