My no-fail Baked Quail and Veggies recipe is easy to make and super tasty. This is something I bake whenever we can pick/ order quail. Choice of veggies, a few spices, and baking turned into a hearty baked meal. Needless to say, it is an easy recipe and ideal for baking beginners.
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My simple Baked Quail recipe
We were cleaning the freezer yesterday, and I found 5 quails. I then checked my stock and found the basic veggies such as Potato, onion, bell pepper, mushroom Tomato, Baby corn, and last but not least garlic. I had dry herbs from our last Bangkok trip, and I used those. If you have fresh herbs, nothing like that; however, dry herbs work quite well. In terms of veggies, I use whatever I am available to me and mostly play around with those. Needless to say, if you have other veggies such as cherry tomato, zucchini, broccoli, etc., you can use those as well.
Carbs to go with baked Quail and veggies
Well, we love our portions of carbohydrates, especially when there is a comforting animal protein in the offering. I mostly make a portion of mashed potatoes and also a small portion of buttered rice. While I prefer potatoes, both Mehebub and Pasta prefer rice with the bake.
Frequently Asked Questions
The meat will be firm on the outside when properly baked. Around 25-30 minutes at 165 degrees C is enough.
Size-wise, Quail is much smaller and hence takes less time to bake.
Not really. 20 minutes is perfect for chicken breast, while you need to bake quail for 10 more minutes.
It is for sure. Quail is rich in amino acids, iron, and vitamin C. It is as good as chicken and, in fact, more nutritious.
Do not cover it while baking; make a bed of veggies, place the quail on the top, and then bake. Do not over-bake it. Season the meat and veggies properly; give them a rest before baking and after marinating.
Recipe Card
Baked Quail and Veggies
My baked Quail and veggies recipe calls for basic veggies, some herbs, olive oil, and a good batch of quail!
Ingredients
- 5 Quail
Veggies to go with Quail
- 2 Potato
- 2 Onion
- 5 Baby Corn
- 10 Mushroom
- 2 Tomato or 10 Cherry Tomato
- 1 Bell Pepper
Spice and Herbs for baking Quail
- 1 tablespoon Garlic Paste
- ¼ bunch Lemongrass fresh or dry
- 1 tablespoon Chili Flakes chopped
- 2 teaspoon Parsley
- 1 teaspoon Salt
- 2 teaspoon Black Pepper Powder
Other
- 1 Cup Orange Juice
- 4 tablespoon Olive Oil
Instructions
- Peel the skin of the potato and Onion.
- Cut all the veggies into small squares.
- Now take a bowl and take all the veggies along with fresh and clean quail.
- Add Garlic paste, Salt, black pepper powder, parsley, chopped lemongrass, chopped dry chili, and olive oil.
- Mix everything.
- Keep the bowl as it is for 15 minutes.
- Pre-heat the oven to 165 degrees C for 10 minutes.
- Transfer the content of the bowl to a baking dish.
- Make a bed of veggies and place the quail on the top.
- Pour the liquid over the quail and veggies.
- Bake for 30 minutes at 165 degrees C.
- Once done, switch the oven off.
- Remove the baking dish after 10 minutes from the oven.
- With a spoon, fold lightly.
- On a serving plate, first place the baked quail, followed by the veggies.
- Top those with the juice remaining in the pan.
- In case veggies are not fully cooked, you can heat 1 tablespoon Oil and shallow fry those for 2 minutes and serve.
- Now serve the Baked Quail with Veggies hot with your choice of carbohydrate.
Notes
- It is better to cut the veggies into small pieces; this will help in even baking.
- Instead of olive oil, you can use melted butter.
- Instead of salt, you can use sea salt.
Nutrition
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Have you tried the easy-baked Quail recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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