Dinner idea. A roasted quail and vegetable medley with a dash of baked kale…
Serves: 2 || Time: 1 Hour
Looking for new recipes for the winter season? With a bit of creativity, roasted quails may just replace that roasted chicken recipe in the drawer.
Winter is a lovely time to spend time with family and friends around a cozy fireplace and to celebrate the beginning of the year. While many families make roast turkey at home, roasted quails can replace the traditional recipes and bring some new ideas onto the family dining table.
- 4 quails
- 3 tbsp olive oil
- 2 tsp Rosemary
- tsp cumin
- 1 tsp parsley
- salt & pepper
- potatoes -quartered
- kale leaves
1. Line a baking pan with aluminum foil.
2. Prepare the quails by rinsing them under cold water.
3. Place onto the baking pan. Apply the olive oil, crumbled rosemary, cumin, and parsley over the quails to thoroughly marinade them.
4. Preheat the oven to about 400′F.
5. When the oven is ready, place the quails into the oven, and cover it lightly with a piece of tin foil.
6. Bake for 20 minutes until the quails are cooked.
7. Bake for another 10 minutes without the tin foil for a crisp skin.
8. Prepare the side vegetable medley with potatoes, kale leaves, and mushrooms.
9. Slightly marinade the potatoes with olive oil, salt & pepper. Then bake for 15 to 25 minutes at the same temperature as the quails.
10. Pan fry or boil with the kale leaves and mushrooms in a lightly salted pot of water.
This recipe is versatile and extremely simple to make. You may substitute the vegetable medley with other vegetables and ingredients. For an extra crispy skin on the quails, paint a layer of butter on the skin before baking. Roasted proteins are some great additions to the winter dining table!