Low Iodine Sage-Roasted Quail

Total time40 min

Prep time15 min

Cook time25 min

4.7

(21)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 whole quail, fresh (not previously frozen and thawed for more than 24 hours)
2 tbsp olive oil
1 tsp salt
8 fresh sage leaves, plus 4 more for the pan
2 cloves garlic, halved
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the pan sauce

½ cup chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves

Instructions

1
Preheat the oven to 425°F (220°C). Pat the quail completely dry with paper towels — surface moisture prevents browning.
2
Rub each quail all over with olive oil, then season evenly with salt. Tuck 2 sage leaves and 1 halved garlic clove inside the cavity of each bird.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!