Perfect for: A rustic, oven-baked dinner with crispy skin and tender meat.

Ingredients:

• 4 jumbo Coturnix quail (cleaned and spatchcocked or whole)
• 3 tbsp olive oil
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme
• 2 cloves garlic (minced)
• Zest of 1 lemon
• Salt and black pepper
• Optional: 1 tbsp honey or balsamic glaze for a finishing drizzle

Instructions:

1. Preheat oven to 425°F (220°C).
2. Mix olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper in a bowl.
3. Rub the mixture all over the quail, inside and out.
4. Place quail in a cast iron skillet or roasting pan.
5. Roast for 20–25 minutes until golden brown and internal temp hits 165°F (74°C).
6. Rest for 5 minutes before serving. Drizzle with honey or balsamic if desired.