OVEN-ROASTED TURKEY THIGHS

Crispy, succulent Oven-roasted turkey thighs on a bed of vegetables. A few simple ingredients are all you need to make this delicious one-pan meal that everyone will love. They’re easy to prepare, juicy, and delicious!

Course Lunch/Dinner, Main, Main Course

Cuisine American

Keyword roasted turkey, turkey

Prep Time 5

Cook Time 50

Total Time 55

Servings Thighs

Calories 111.1kcal

Ingredients

4 cloves Garlic minced
5 sprigs Fresh thyme
1 tablespoon Smoked Paprika
2 tablespoon Olive oil
¼ teaspoon Cayenne pepper
1 teaspoon Chicken bouillon powder or cube
½ to 1 teaspoon Salt to taste
½ teaspoon Black pepper to taste
2 Turkey thighs
½ cup Chicken stock

Vegetables

1 Bell pepper diced
1 Carrot large size [diced]
1 large onion large [Sliced]
2 Bay leaves

US Customary - Metric

Instructions

Combine the garlic, paprika, salt, black pepper, bouillon powder, and oil in a large bowl. Mix well.
Rub the spice mix all over the turkey, including underneath the skin. You can leave to marinate for an hour if you have the time.
Spread the veggies on a baking pan and season with salt and black pepper to taste.
Pour the chicken broth over the veggies, gently place the turkey thighs over the veggies, and cover with aluminum foil.
Bake at 350F for 30 minutes.
Remove the foil and bake for an additional 20 to 30 minutes or till the internal temperature reaches 170F.

Notes

I find the most foolproof way to check the internal temperature of the turkey thighs is to use a meat thermometer. 170°F is the sweet spot. If you don’t have a thermometer, stick the tip of a sharp knife into the flesh and press gently. If the juices run clear, the turkey is cooked through.
When massaging the marinade into the turkey thighs, slip your finger under the skin and carefully prise it away from the flesh. This way, you can get all of those delicious flavors under the skin as well.
You can vary the vegetables that you use depending on what you have and what you fancy. Root vegetables such as potatoes, sweet potatoes, taro, and leeks work wonderfully and will all bring their own unique qualities to the dish.
It’s very important to remove the foil halfway through the cooking process to allow the skin to crisp up and the vegetables to caramelize around their edges. What you end up with is delicious meat and vegetables cooked to perfection in one pan, freeing you up to make some sides or put your feet up.

Nutrition