My easy roasted quail recipe is the kind of dish that feels fancy but is surprisingly easy to make at home. With its crispy golden skin and juicy, flavorful meat, this oven-roasted quail recipe brings restaurant-style elegance to your kitchen without the stress.
Seasoned perfectly with a white wine sauce that enhances the quail's natural sweetness. Great for a cozy dinner or when you want to impress without overcomplicating things.
This oven-roasted quail recipe uses basic pantry staples to create a dish that’s tender, juicy, and full of rich flavor. Whether you’re new to cooking quail or looking for a fresh take on baked quail with herbs, this method guarantees perfectly roasted game birds every time. A little sauce and a quick oven roast give you crispy skin and juicy meat that’s full of savory depth.
This recipe is great for the holidays and family events and is easy to make for any home cook. This recipe will pair perfectly with mashed potatoes, and roasted vegetables such as our Roasted Brussels sprouts recipe for a complete meal.
Ingredients
Get set before you start! A few minutes to prep and measure your ingredients makes cooking smoother, faster, and way more fun.
How to make Roasted Quail
Follow our step by step instructions to make oven roasted quail in your home kitchen.
- Remove the quails from the refrigerator a half hour before cooking to allow them to come to room temperature
- *Frozen quail should be placed in the refrigerator overnight to thaw.
- Preheat your oven to 425 degrees with the oven rack positioned on the second-highest level.
- Pat the quail dry with a paper towel, removing any excess moisture
- In a small bowl, combine the kosher salt and black pepper.
- Coat the exterior of the dry quails with the salt and pepper seasoning blend.
- *Make sure the skin is as dry as possible. This will help it crisp during the cooking process.
- Slice one lemon into quarters.
- Chop your rosemary into about two-inch sprigs.
- Place the quartered lemon and a sprig of rosemary into each cavity of the quails.
- Wrap the ends of the drumsticks together with a small piece of aluminum foil. You can also tie them together with kitchen twine. I find this easier; it also helps keep the skin from shrinking around the leg.
- Place the quails on a foil-lined baking sheet with a wire rack. If you do not have a wire rack, you can just place it on a baking sheet. The wire racks help the air circulate around the bird for a more even cook. the quail is cooking, heat a sauce pot over medium heat.
- Leave the birds out until the oven is heated to 425 degrees. Preferably in a well-ventilated area to help dry out the skin and the salt to penetrate the skin.
- When the oven is heated, place the quail on the second from the top rack and cook for 15 minutes.
- While the quail are cooking add the butter, white wine, apple cider vinegar, and honey to a saucepan.
- Heat over medium heat until the butter has melted and it begins to come to a light boil.
- Then simmer for an additional 5 minutes until it shrinks by about half.
- Set aside the sauce.
- After 15 minutes, brush the quail with the wine sauce. You can pour any remaining over the top of each bird.
- Then return to the oven for an additional 10-15 minutes or until it has reached an internal temperature of 165degrees.
- Once an internal temperature of 165 degrees is reached, remove from the oven.
- Allow to rest for 5— 10 minutes to allow the juices to redistribute throughout the rest of the bird.
Can I make adjustments
Yes you can swap the butter for olive oil for a lighter version. Add thyme or tarragon for a fresh twist. Finish with a drizzle of balsamic reduction or fig gastrique. You could also brush the skin with truffle butter before roasting.
Recipe Variations
Garlic Butter Roasted Quails: Mix garlic with softened butter and rub into the skin of the quails before roasting. Melt the remaining butter and brush the quails during the cooking process.
Balsamic Glazed Quail: Replace the white wine with a balsamic glaze to baste the quail and add a layer of sweetness.
Chef Tips
Don't overcook the quail. These juicy little game birds do not take long to cook.
Make sure to baste the birds at the halfway point for the best results and added flavor. Baste again once they come out of the oven.
Cook the quail at 425 degrees
Roasted quail is a perfect mix of rustic and refined, easy enough for a weeknight, yet elegant enough for a dinner party. With golden skin, tender meat, and that irresistible garlic-herb aroma, it’s a dish that turns simple ingredients into something truly memorable.
How to Store and Reheat
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F for 10–12 minutes to maintain crispness.
- Reheat gently in a skillet with a splash of broth and butter to revive texture.
- Shred leftover meat for salads, pasta, or risotto.
Serving & Pairing Suggestions
- Serve with mashed potatoes, roasted Brussels sprouts, or wild rice.
- Add a side of honey-glazed carrots for color and sweetness.
- Pair with truffle risotto or creamy polenta.
- Non-Alcoholic Drink: Sparkling apple cider complements the roasted, caramelized notes. Iced herbal tea with honey balances savory herbs with light sweetness.
- Wine Style: Pinot Noir light-bodied, fruity, and pairs well with game. Chardonnay buttery and balanced, matching the quail’s richness.
- Beer Style: Belgian Dubbel malty sweetness pairs beautifully with roasted flavors. Pale Ale adds crisp contrast and a hint of bitterness.
Recipe FAQs
Baste the quails and cook then at a high temperature, Make sure to not overcook the quails. Use a meat thermometer to check the temperature and cook it until 165 degrees.
Absolutely, marinate the quails with some fresh herbs and olive oil prior to cooking. You can also place them in a salt water bring for 30 minutes prior to cooking. If you brine it do not add more salt to the quails prior to cooking.
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Easy Roasted Quail Recipe
Ingredients
Method
- Remove the quails from the refrigerator a half hour before cooking to allow them to come to room temperature
- *Frozen quail should be placed in the refrigerator overnight to thaw.
- Preheat your oven to 425 degrees with the oven rack positioned on the second-highest level.
- Pat the quail dry with a paper towel, removing any excess moisture
- In a small bowl, combine the kosher salt and black pepper.
- Coat the exterior of the dry quails with the salt and pepper seasoning blend.
- *Make sure the skin is as dry as possible. This will help it crisp during the cooking process.
- Place the quails on a foil-lined baking sheet with a wire rack. If you do not have a wire rack, you can just place it on a baking sheet. The wire racks help the air circulate around the bird for a more even cook.
- Slice one lemon into quarters.
- Chop your rosemary into about two-inch sprigs.
- Place the quartered lemon and a sprig of rosemary into each cavity of the quails.
- Wrap the ends of the drumsticks together with a small piece of aluminum foil. You can also tie them together with kitchen twine. I find this easier; it also helps keep the skin from shrinking around the leg.
- Leave the birds out until the oven is heated to 425 degrees. Preferably in a well-ventilated area to help dry out the skin and the salt to penetrate the skin.
- When the oven is heated, place the quail on the second from the top rack and cook for 15 minutes.
- While the quail is cooking, heat a sauce pot over medium heat.
- Add the butter, white wine, apple cider vinegar, and honey to the saucepan.
- Heat over medium heat until the butter has melted and it begins to come to a light boil.
- Then simmer for an additional 5 minutes until it shrinks by about half.
- Set aside the sauce.
- After 15 minutes, brush the quail with the wine sauce. You can pour any remaining over the top of each bird.
- Then return to the oven for an additional 10-15 minutes or until it has reached an internal temperature of 165degrees.
- Once an internal temperature of 165 degrees is reached, remove from the oven.
- Allow to rest for 5— 10 minutes to allow the juices to redistribute throughout the rest of the bird.
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