Advice cooking quail

A neighbor has gifted me with two packages of quail - probably about 8 in each package. I cooked the first batch a couple of months ago the way my Dad used to cook doves - top of oven, slow roasted, to make a nice little gravy. (This is fantastic with white beans by the way.)

For the first batch I seasoned with salt, pepper, garlic powder and a little (very light) Chachere or similar. They came out very nicely, but the breasts were a little dry. Any suggestions for my second batch, to minimize dryness of breasts? (And, I'm not looking for bacon to be part of the answer. Frankly, I think you could wrap a dried turd in bacon and it wouldn't taste all that bad. )

Thanks.