Red Meat Allergy Friendly Sage-Roasted Quail

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  4 whole quail, fresh (not previously frozen and thawed for more than 24 hours)
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  2 tbsp olive oil
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  1 tsp salt
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  8 fresh sage leaves, plus 4 more for the pan
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  2 cloves garlic, halved
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  2 tbsp unsalted butter
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For the pan sauce

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