- 3-4 whole (about 180-200g each) quail, washed, dried with paper towel
- 1 small lemon, cut into eighths
- 40g (2 tablespoons) butter, cubed
- 8 garlic cloves, peeled, bruised
- 2 sprigs fresh thyme, leaves picked
- 1 sprig fresh rosemary, leaves picked
- 125mls (1/2 cup) Massel chicken style liquid stock
- 60mls (1/4 cup) dry white wine
- Salt & ground black pepper, to taste
- Steamed waxy potatoes, to serve
- Green beans, to serve
Preheat oven to 200°C (180°C fan-forced).
To make the herb butter, place the butter, thyme, rosemary, garlic, salt and pepper in a small bowl and mix well to combine.
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.
Divide the lemon, butter, garlic, thyme and rosemary among the cavities of the quail. Tie the legs together with wet unwaxed string.
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.
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.
Serve the quail with the sauce, potatoes and beans.