Directions:
- Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.
- Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.
- Cook's note: If you prefer, the quail can be grilled rather than roasted. To avoid flare-ups from dripping fat, cook the bacon separately and stuff it in the cavity of each bird along with the cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.48 Kcal (2556 kJ) | ||
| Calories from fat | 498.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.43g | 85% | |
|---|---|---|---|
| Cholesterol | 541.59mg | 181% | |
| Sodium | 1057.95mg | 44% | |
| Potassium | 226.54mg | 5% | |
| Total Carbs | 2.08g | 1% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 25.71g | 51% | |
| Vitamin C | 3mg | 5% | |
| Iron | 3.7mg | 21% | |
| Calcium | 131.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 321.04 Kcal (1344 kJ) | ||
| Calories from fat | 262.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.15g | 85% | |
|---|---|---|---|
| Cholesterol | 284.82mg | 181% | |
| Sodium | 556.36mg | 44% | |
| Potassium | 119.13mg | 5% | |
| Total Carbs | 1.09g | 1% | |
| Sugars | 0.31g | 2% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 13.52g | 51% | |
| Vitamin C | 1.6mg | 5% | |
| Iron | 2mg | 21% | |
| Calcium | 69.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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