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PRE-HEAT your oven to the highest temperature possible. For our oven, that's 230 degrees celsius (450 degrees Fahrenheit). At this temperature, you will notice the quails are done very quickly and all the taste and moist is still inside the quail because of the fast searing.
This way the small birds won't become dry. If you serve the quails with pasta, COOK the pasta according to instructions on the package and make sure the spinach isn't frozen anymore.
Meanwhile, you can start roasting the quails.
The roasting part is very easy. Use a little bit of lemon juice, pepper and salt to bring the birds to taste. PLACE a cube of butter on top of every bird. Now roast them in the oven for 10 minutes, depending on the temperature of your oven.
If you had the wings still attached to the quail, you can choose to chop them off. It doesn't have much meat on it anyway, but you can use it for flavouring a sauce if you prefer.
Add them to the pan after you took them out of the oven. SET on high heat, add some more butter and lemon juice and let it cook a few minutes. There you have it, a very easy quail sauce.
DRAIN the pasta and stir in the spinach, squeeze lemon juice, pepper and salt. If the spinach has no moist at all, you can add a bit of olive oil to the pasta.
That's it, enjoy this lovely small bird with some of the lovely sauce!