📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for even cooking and a beautiful, crispy skin on the quail. Make sure your oven rack is in the center position.
2. Rinse the quail under cold water and pat them dry with paper towels. Removing excess moisture is a secret to achieving that desirable golden-brown color. Ensure the cavity of each quail is also dry.
3. In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Mix well. This simple yet flavorful rub will enhance the natural taste of the quail.
4. Rub the olive oil mixture all over the quail, inside and out. Ensure every nook and cranny is covered for maximum flavor. Gently lift the skin to get some of the mixture underneath for extra juiciness.
5. Tie the legs of each quail together with kitchen twine. This helps the quail cook evenly and maintains a pleasing shape. You can also tuck the wing tips under the body to prevent them from burning.
6. Place the quail in a roasting pan. Ensure they are not overcrowded; give each bird some space for optimal browning. If necessary, use two roasting pans.
7. Roast the quail for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for another 15-20 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Basting with pan juices every 10 minutes will keep the birds moist and flavorful.
8. While the quail is roasting, prepare the grape sauce. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 shallot, finely chopped, and cook until softened, about 3-5 minutes. Don't let it brown; softened and translucent is what we're after.
9. Add 1 cup of red grapes, halved, 1/2 cup of chicken broth, 1/4 cup of red wine, 1 tablespoon of balsamic vinegar, and 1 teaspoon of honey to the saucepan. Stir to combine. The balsamic vinegar adds a lovely tang that balances the sweetness of the grapes.
10. Bring the mixture to a simmer and cook for 10-15 minutes, or until the grapes have softened and the sauce has thickened slightly. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more chicken broth.
11. Remove the roasted quail from the oven and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
12. To serve, place the roasted quail on a platter and spoon the grape sauce over them. Garnish with fresh parsley or thyme, if desired. A side of roasted vegetables or wild rice makes a wonderful accompaniment.