Roast Quail With Fennel

Ingredients

• 1 large fennel bulb (1 pound), tops trimmed off, cut lengthwise through the core into 1/8-inch-thick slices so the core holds each slice in a whole piece
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• 2 teaspoons Lemon Zesty Spice Mix (see Notes)
• 4 whole quails (3 to 4 ounces each), thawed if necessary and butterflied

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