Preheat oven to 200°C.
To make the herb butter, place the butter, oregano, garlic, salt and pepper in a small bowl and mix well to combine.
Use your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the breasts and then re-cover with the skin.
Divide the lemon, butter, garlic and thyme into 4 and place into the cavities of the quail. Tie the legs together with kitchen twine.
Place the quail in a large roasting pan. Roast in preheated oven for 25 minutes.
Remove the quail from the roasting pan cover loosely with foil and set aside in a warm place.
Meanwhile, place roasting pan over medium high heat. Add the stock and white wine and cook for 1 minute, scraping with a wooden spoon to dislodge any residue left on the base of the pan.
Bring to the boil and simmer, uncovered, for 5 minutes or until reduced by 1/2.
Taste and season with salt and pepper.
Serve the quail with the sauce, steamed baby potatoes and green beans.
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