Herb-Roasted Quails
Quails provide protein as they roast with oregano, lemon juice, and olive oil until browned and fragrant. This simple portioned dish delivers a rich herb aroma without a starchy side.
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20 kg
Servings: 8 (1 serving ≈ 182 gram)
Digestion time: 2 hour
Complete protein: ✔
Mix the olive oil (30 g), table salt (10 g), black pepper (1 g), lemon juice (15 g), and oregano (1.5 g).
Coat the quails (1400 g) with the herb mixture and leave them for 15 minutes.
Bake the quails for 25–30 minutes at 200°C.
Let the cooked quails rest for 5 minutes.
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