Roasted quail with vegetables

Roasted quail with vegetables


  • Spanish Quail
  • Salt
  • Black pepper
  • Vegetables of preference

  1. Preheat oven to 200ºC (392ºF) for 30 minutes.
  2. Wash and cut up the vegetables evenly sized. Bring the water to boil before adding the vegetables.

Prepare the Quails

  1. Tie the quail legs, season (with black pepper and cracked salt), then brown on all sides on a pan.
  2. Place the quail in the oven and roast about 15 minutes on medium heat.
  3. Remove the quails and let it rest for 5 minutes
  4. Remove the boiled vegetables in a large plate, season with salt pepper and marinade of your choice and serve with rice.
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