Directions:
- Rinse quail well and pat dry. Season inside and out with salt and pepper. Whisk together the remaining ingredients and pour over quail, turning to coat. Cover and refrigerate at least 4 hours or overnight.
- Drain quail, reserving the marinade and place on a baking sheet. Preheat oven to 475 degrees and roast quail for 10 minutes.
- Reduce temperature to 375 degrees and continue roasting, basting occasionally with reserved marinade, until quail are deeply coloured and crispy, 10 to 12 minutes more.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.54 Kcal (500 kJ) | ||
| Calories from fat | 18.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 3% | |
|---|---|---|---|
| Cholesterol | 151.92mg | 51% | |
| Sodium | 1039.93mg | 43% | |
| Potassium | 143.95mg | 3% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 18.17g | 73% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 4.74g | 9% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 143.27 Kcal (600 kJ) | ||
| Calories from fat | 22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 3% | |
|---|---|---|---|
| Cholesterol | 182.07mg | 51% | |
| Sodium | 1246.34mg | 43% | |
| Potassium | 172.52mg | 3% | |
| Total Carbs | 24.88g | 7% | |
| Sugars | 21.77g | 73% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 5.69g | 9% | |
| Vitamin C | 4.1mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 7% | |
| Calcium | 63.4mg | 5% | |
* 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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