Roast quail with lemon

A variation on Italian lemon chicken. Easy to prepare and absolutely divine!

Roast quail with lemon

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salt and black pepper



olive oil




Preparation method

  • Cut the quail along the spine and butterfly.
  • Finely chop the garlic and mix with the salt and black pepper.
  • Rub this into the quail and drizzle over olive oil and lemon juice.
  • Allow to marinate for a while.
  • Cut the lemon into parts, place on a tray, and place the quail on top.
  • Roast on the Big Green Egg with the lid closed or in the oven at about 220°C.

Serving suggestions

  • Serve as a main dish with home-made chips and a green salad.
  • Remove the meat and use as part of a warm salad
  • As a main dish with components of chicory and potatoes.
  • As a main dish with risotto and grilled lettuce.

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