Preheat oven to 230 degrees C.
Wash quail then dry with paper towels.
Season with salt and pepper. Place the zest, thyme, rosemary and parsley inside each quail then tie birds' legs with trussing string.
In a casserole dish, brown the quails in the butter and oil over medium high heat. Stir in the verjuice and bring it to a boil for 30 seconds. Cover then pop them in the oven. Bake until done, about 15-20 minutes.