For an extra special dinner for two, try adding quail to the menu! This simple recipe is perfect for a taste of fine dining at home.

Preparation

Heat oven to 450°F.

With a pair of kitchen shears, remove the backbone from each quail by the cutting on each side of the backbone from head to tail. Lay the quail skin-side down on a cutting board and split it in half, cutting between the breasts with a sturdy chef knife or cleaver.

Toss the potatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a lined baking sheet in a single layer and roast for 10–15 minutes, or until tender and golden brown.

While the potatoes are roasting, heat a large heavy-bottomed sauté pan over medium-high heat. Season the quail with salt and pepper. Add the remaining olive oil to the hot pan and then place the quail skin-side down in the pan. Let the quail sear for about 1 minute untouched to avoid tearing the skin. With a pair of tongs gently lift the quail and brown as much of the skin side as possible, tilting the pan to allow the oil to pool around the quail.

When the skin is golden brown, turn the quail over and add the sprigs of rosemary and sage, plus 2 strips of lemon peel. Baste the quail halves with oil and place in the oven. Roast to internal temperature of 165°F, about 10–15 minutes. When the quail is done, transfer to a serving dish.

Remove the herbs and lemon peel from the oil and add the mushrooms and carrots. Sauté over medium heat until carrots begin to caramelize. Add the cooked potatoes, chopped thyme and spinach, then sauté until the spinach is wilted. Season with grated lemon peel, a few drops of lemon juice, salt and pepper. Serve alongside the roasted quail halves.