I am a big fan of one pot or one sheet pan dinners. They are easy to make and delicious if you know which ingredients, spices and herbs go well together. Tajines, stews and roasts are good on any day of the week if you have a little more time to cook them.
Delicious and flavorful roasted turkey thighs with bright root vegetables are excellent for a family dinner.
To make the thighs juicy, it is necessary to follow two simple rules – set the right temperature and start roasting them skin side down. And, of course, addition of aromatic herbs makes this dish more flavorful.
For the root vegetables I used sweet potato, russet potato, carrots, golden beet, and red onion. A rutabaga, butternut and acorn squash (for autumn-winter version) will be great too.
In an hour, a roasting pan with golden turkey thighs and slightly burnt bright vegetables filled my house with mouthwatering aroma.
Enjoy the world!
Roasted Turkey Thighs with Root Vegetables
- 2 turkey thighs bone-in
- 2 tsp olive oil extra virgin
- 1 sweet potato peeled and cut into 6-8 chunks
- 1 russet potato peeled and cut into 6-8 chunks
- 2 medium carrots peeled and cut into 6-8 chunks
- 1 golden beet peeled and cut into 6-8 chunks
- 1 medium red onion peeled and cut into large chunks
- 6-8 cloves garlic peeled outer skin only
- ½ - 1 tsp dried herbs (thyme, rosemary, herbs de Provence) or 4 fresh sprigs
- ¼ tsp red pepper flakes (optional)
- 2 bay leaves (optional)
- ground black pepper
Preheat oven to 425 F (225 C).
Cut the turkey thighs in half (or leave them whole). Brush the pieces with olive oil on both sides. Season them with salt and pepper.
Arrange the thighs on a baking tray or roasting pan skin side down.
Roast the thighs for 18-20 minutes – for cut pieces. For the whole thighs set the oven temperature to 400 F (200 C); roast them for 30 minutes. The skin should be golden brown.
Remove the pan from the oven, turn the thighs over, and add the vegetables, garlic, seasonings, and herbs. If the turkey is too lean, you may need to add some olive oil to the vegetables.
Roast for about 30 minutes or until the thighs internal temperature reaches 165 F (74 C).