Roasted Quail Recipe

Prepare quail

Pat quail dry inside and out with paper towels. Truss legs loosely with kitchen twine if desired so birds hold shape while roasting.

Make marinade

In a small bowl whisk together olive oil, honey, lemon juice, brandy, minced garlic, thyme, 1.5 tsp salt and 1 tsp freshly ground black pepper until combined.

Marinate quail

Place quail in a shallow dish or zip-top bag. Pour marinade over quail, rubbing into cavity and under skin where possible. Marinate in the refrigerator for 30–60 minutes (up to 2 hours) turning once.

Bring to room temp

About 20 minutes before roasting remove quail from fridge to come toward room temperature; reserve marinade for basting.

Slice potatoes

Using a mandoline or very sharp knife, slice potatoes 1/16–1/8 inch (1.5–3 mm) thick. Place slices in a large bowl of cold water as you work to remove surface starch.

Rinse and dry

Rinse potato slices under cold running water until water runs clear. Drain and lay slices on clean kitchen towels or paper towels; pat very dry. Removing moisture prevents oil sputter and yields crisp chips.

Heat oil

In a heavy 10–12 inch skillet or deep pot, heat 2 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test with one slice: it should sizzle steadily and become golden in ~2–3 minutes.

Fry chips

Working in small batches to avoid crowding, fry potato slices until golden and crisp, about 2–3 minutes per batch depending on thickness. Use a slotted spoon to transfer chips to a paper-towel-lined tray. Immediately season with 1 tsp salt while still hot.

Keep warm

Place fried chips on a baking sheet in a single layer in a 200°F (95°C) oven to keep warm and crisp while you roast the quail.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the center of the oven.

Sear quail (optional but recommended)

Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, place quail breast-side down and sear 2 minutes until golden; turn and sear other side 1 minute. This step renders fat and gives color.

Roast

If you seared in an ovenproof skillet, place it directly into the preheated oven. Roast quail uncovered for 10–14 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 155–160°F (68–71°C). If using a rack/pan, transfer quail to a baking tray and roast same time/temperature.

Baste toward end

About 2–3 minutes before the end of roasting, brush reserved marinade (bring to a simmer first if it was raw) over the quail to glaze the skin. Return to oven until glaze is tacky and birds reach target temperature.

Rest

Remove quail from oven and tent loosely with foil. Let rest 6–8 minutes to allow juices to redistribute; carryover will bring internal temp to a safe, juicy finish.

Prepare hazelnut-honey finish

While quail rests, melt 1 tbs unsalted butter in a small skillet over low heat. Add warmed honey, lemon zest, and 1 tsp brandy (if using) and gently heat until glossy—do not boil hard. Stir in toasted chopped hazelnuts, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust honey or lemon if you want brighter or sweeter notes.

Glaze and serve

Brush the hazelnut-honey mixture over the roasted quail (or spoon over the top). Scatter additional chopped hazelnuts as garnish. Serve each quail with a small heap of homemade potato chips and a few microgreens or parsley and a lemon wedge for squeezing.