📝 About This Recipe
Indulge in the delicate, succulent flavors of perfectly roasted game bird, a staple of European countryside cooking that fits seamlessly into a modern ketogenic lifestyle. These quails are marinated in a fragrant blend of woodsy herbs and finished at a high heat to achieve a shatteringly crisp, golden-brown skin while maintaining a juicy, tender interior. This dish is an elegant, protein-rich centerpiece that proves low-carb dining can be both sophisticated and deeply satisfying.
🥗 Ingredients
The Poultry
- 8 pieces Whole Quails (cleaned, patted dry, and at room temperature)
- 1.5 teaspoons Kosher Salt (more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Herb Rub & Marinade
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves stripped and minced)
- 2 teaspoons Fresh Sage (finely chopped)
- 4 cloves Garlic (pressed or grated into a paste)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 1/2 teaspoon Smoked Paprika (for color and depth)
Basting Butter & Garnish
- 4 tablespoons Unsalted Butter (grass-fed preferred)
- 3 pieces Whole Garlic Cloves (smashed)
- 2 tablespoons Fresh Parsley (roughly chopped for garnish)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). High heat is essential for rendering the fat and crisping the skin of these small birds quickly.
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2
Remove the quails from the refrigerator 30 minutes before cooking to take the chill off, ensuring an even roast.
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3
In a small bowl, whisk together the olive oil, minced rosemary, thyme, sage, garlic paste, lemon zest, and smoked paprika to create the herb rub.
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4
Pat each quail thoroughly dry inside and out with paper towels. Moisture is the enemy of crispy skin.
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5
Generously season the cavities and the exterior of the birds with kosher salt and freshly cracked black pepper.
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6
Using your hands or a pastry brush, coat each quail thoroughly with the herb rub, massaging it into the skin.
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7
Optional: Tie the legs together with a small piece of kitchen twine (trussing) to help the birds hold their shape and cook more evenly.
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8
Place the quails in a heavy-duty cast iron skillet or a roasting pan, breast-side up. Ensure they are not crowded; use two pans if necessary.
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9
Slide the pan into the center of the oven and roast for 15 minutes.
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10
While the birds roast, melt the butter in a small saucepan over medium heat with the smashed garlic cloves until it begins to foam and smell nutty.
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11
After 15 minutes, remove the pan from the oven and carefully spoon the garlic butter over each bird.
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12
Return to the oven for another 5-8 minutes, or until the internal temperature reaches 160°F (71°C) and the skin is a deep mahogany brown.
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13
Remove the pan from the oven and transfer the quails to a warm platter. Tent loosely with foil and let them rest for 5-10 minutes.
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14
Drizzle any remaining juices from the pan over the birds and garnish with fresh parsley and lemon wedges.
💡 Chef's Tips
Always pat the birds dry; any surface moisture will steam the bird rather than roast it. Don't overcook! Quail is lean and can dry out quickly; use a meat thermometer to pull them at exactly 160°F. If you don't have fresh herbs, use 1/3 of the amount in dried herbs, but fresh is highly recommended for the best flavor. For extra crispy skin, leave the seasoned birds uncovered in the fridge for 2 hours before roasting. Save the carcasses to make a rich, keto-friendly bone broth later.
🍽️ Serving Suggestions
Serve alongside a bed of buttery sautéed spinach with nutmeg. Pair with roasted radishes, which mimic the texture of potatoes without the carbs. A chilled glass of Chardonnay or a light Pinot Noir complements the gamey flavor beautifully. Serve with a side of creamy mashed cauliflower topped with chives. Offer a simple arugula salad with a lemon-truffle vinaigrette to cut through the richness.