Low-Carb Lemon Thyme Roasted Quail

Treat your palate to a luxurious yet simple dish with our Low-Carb Lemon Thyme Roasted Quail. This recipe perfectly balances the zestiness of lemon and the earthiness of thyme, all while sticking to a keto-friendly blueprint. Ideal for a sophisticated dinner or a high-protein, low-carb meal.

Course Dinner

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 310kcal

Author IEatKeto

Ingredients

- 2 whole quails approximately 4-5 ounces or 113-142 grams each
- 2 tablespoons of olive oil 30 ml
- 1 lemon zest and juice (zest: 1 tablespoon, juice: 2 tablespoons)
- 4 sprigs of fresh thyme leaves stripped
- 1 teaspoon of sea salt 5 grams
- 1/2 teaspoon of freshly ground black pepper 1 gram
- 1 garlic clove minced (approx. 1 teaspoon or 5 grams)

Instructions

Preheat your oven to 400°F (200°C).
Pat the quails dry with paper towels, ensuring they are as dry as possible for crispy skin.
In a small bowl, combine the olive oil, lemon zest, lemon juice, thyme leaves, minced garlic, salt, and pepper to create a marinade.
Gently loosen the skin of the quails and rub half of the marinade underneath the skin, directly onto the meat. Use the remaining marinade to coat the outside of the quails.
Place the quails in a roasting pan or on a baking sheet.
Roast in the preheated oven for 25 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
Let the quails rest for 5 minutes before serving to allow the juices to redistribute.

Notes

- For best results, ensure the quail is at room temperature before roasting.
- If fresh thyme is unavailable, 1/2 teaspoon of dried thyme can be substituted.
- Leftovers can be stored in the refrigerator for up to 2 days and are great for adding to salads or making a low-carb quail salad.

Nutrition

Calories: 310kcal | Carbohydrates: 1g | Protein: 25g | Fat: 22g | Fiber: 0.5g