This simple and quick cast iron pan fried and roasted quail recipe cooks in minutes. The best way to cook quail is fast because it is so small and lean.
Dry the quail with a paper towel and salt and pepper.
Truss (tie together) the legs to keep it presentable and to cook more evenly. (This is an optional step).
Preheat skillet to high heat and add enough oil to lightly coat the bottom of the pan. When hot, add the birds breast side down. Sear ~ 4-5 minutes or until golden brown, flip and place in oven.
Cook quail in the oven ~10 minutes or until internal temperature of the quail reaches 165F.