Lemon Garlic Quail

Preheat your oven to 400°F (200°C).

Rinse the quail and pat them dry with paper towels. Season generously with salt and pepper inside and out.

Mince the garlic or pass it through a press. Combine it with the olive oil and the juice of half a lemon.

Stuff the cavity of each quail with a bit of the garlic mixture and a lemon slice. Add a sprig of herbs if desired.

Brush the quail all over with the remaining oil and lemon mixture, and top them with the remaining lemon slices.

Place the quail on a baking sheet and roast for 15–20 minutes until golden and cooked through, reaching an internal temperature of about 158–162°F (70–72°C). You can flip the quail once halfway through cooking.