Quail and Grapes

6 jumbo quail, about 4 to 5 ounces each
Salt and pepper
1 1/2 teaspoons grated garlic
6 large rosemary sprigs, plus 1/2 teaspoon chopped
6 large thyme sprigs, plus 1/2 teaspoon chopped
2 tablespoons olive oil
6 small red boiling onions (about 1/2 pound), peeled and quartered
1 teaspoon lemon juice
1 pound grapes, cut into 6 small clusters

Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird's cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)

Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with lemon juice and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.

Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.

Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.

From: The New York Times