Here’s a dish that will make you look like a pro, even if you have no idea how to cook. Growing up, when my parents didn’t have time to cook something, they usually made us a simple roasted chicken dish with vegetables using the broiler. The chicken always came out crispy and juicy. The vegetables came out perfectly cooked. And I hated it. Why? Because it was my parents go-to when they didn’t have time. I had chicken with vegetables more than I could count on a weekly basis. Obviously, I was spoiled by two parents who could cook great meals. It wasn’t until I grew up that I started to appreciate this dish. Not only did I learn how to cook poultry well but it was so easy.
So, I get it! It’s a great meal to throw together when you’re short on time and or energy. It hits all the check marks and the best part is that it can vary a bit from dish to dish (when it comes to the veggies). It was just a matter of what you have in the fridge or in your pantry. We always had onions and potatoes lying around which make for a perfect base. If we had anything else, it was just the matter of throwing it in as well. For example, carrots were always a popular items as were brussel sprouts.
So you may be wondering why I didn’t make this dish with chicken? Well, I saw the quail at the butcher shop last night and thought, “Why not!” It’s tasty like chicken but a bit more gamey. Plus, it’s a great size since this dish requires the chicken to be taken apart (it speeds up the cooking process). So here’s what to do.
- 4 small cleaned quail from the butcher
- 2 small red onions
- 8 yukon potatoes
- 3-4 carrots (thinly sliced)
- olive oil
- salt + pepper
- herb de provence
Note: Vegetables can vary to your tasting. Just make sure to chop them evenly so everything cooks at the same time. Use either a dutch oven or pyrex dish. Have a cover or foil available for after browning.
1. Preheat your oven by turning your broiler 10-15 before cooking your dish.
2. Chop all your veggies evenly and combine them into a dutch oven or pyrex dish. Toss with olive oil, salt, pepper and herb de provence.
3. Rinse your quail and then pat dry. Season the your quail to your liking and add on top of veggies. Sprinkle olive oil on top of quail.
4. Place your dutch oven or pyrex dish into the preheated oven for 10 minutes. Make sure that the top edge of the dish is about 6″ from the heat source.
5. After 10 minutes, stir the vegetables so they are all even. Then turn your quail over onto their opposite side to brown. Cook for another 10 minutes.
6. After cooking for 10 minutes on each side, cover your dutch oven with a led or pyrex dish with foil. Cook for another 5-10 minutes until potatoes are tender.
7. Serve and enjoy!
Notes: Using the broiler ensures that your quail comes out both crispy and juicy. Then by covering the dish during the last stage, you allow your vegetables to completely finish cooking. This method guarantees a crispy dish that is both juicy and tender.
I hope you enjoy it as much as I do. It really is an easy dish to make. Best of all, it is completely satisfying and will leave you full in a comfortable way. So enjoy!