Quails with Rosemary and Oven Roasted Potatoes

Ingredients

• 600 g Potatoes
• 4 tbsp olive oil
• 8 quails
• Salt
• freshly ground pepper
• 2 Organic lemons
• 8 sprigs rosemary
• 12 cloves garlic
• 1 stalk sage

Instructions

1. 1.

   Wash the potatoes thoroughly, pat dry and mix with 2 tbsp oil. Arrange the potatoes on a baking tray and roast in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) on the second rack from below for 10 minutes.

2. 2.

   Season the quails inside and out with salt and pepper. Wash the lemons, cut each into six wedges. Stuff each quail with one lemon wedge, one rosemary sprig, one unpeeled garlic clove and one bay leaf, then tie tightly with kitchen twine.