Rosemary and Orange Roasted Quail Recipe

Citrusy from orange and lemon, aromatic from fresh herbs, and savory from cumin and onion, this roasted quail recipe is delicious

Rosemary and Orange Roasted Quail Recipe
This Rosemary and Orange Roasted Quail Recipe is very much a finger food – it's impossible to eat whole quail without using your hands, so keep plenty of napkins on hand. (Jenny Nguyen-Wheatley photo)

You'll want to marinate the quail for at least 8 hours, but if you can let them go a whole day, that would be even better. I marinated them the night before, flipped the bag before heading out to work the next morning, and then cooked them that night for dinner. The combination of the citrus fruit, herbs and spices was pleasantly light and fresh, but noticeable. If the weather is right, stick these birdies on the grill for a bit of char.

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