Easy Turkey Thigh Dinner
Transform your weeknight dinners with this *Easy Turkey Thigh Dinner*, a comforting and flavorful one-pan meal sure to impress. Succulent, herb-rubbed bone-in turkey thighs are roasted to perfection atop a medley of tender baby potatoes, sweet carrots, and caramelized onions, all brought together with the savory depth of low-sodium chicken broth. With a perfectly balanced blend of rosemary, thyme, and paprika, this recipe delivers a hearty, restaurant-quality dinner in just over an hour. Ideal for cozy meals for two, this dish is not only simple to prepare but also minimizes clean-up, making it perfect for busy nights. Serve it with a drizzle of pan juices for a burst of flavor in every bite! Perfectly seasoned, richly aromatic, and irresistibly satisfying—this turkey dinner is as easy as it is delicious.
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Recipe Information
Ingredients
- 2 pieces bone-in turkey thighs
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces baby potatoes
- 3 pieces carrots
- 1 piece yellow onion
- 1 cup low-sodium chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the turkey thighs dry with paper towels and set aside.
In a small bowl, mix olive oil, thyme, rosemary, paprika, salt, and black pepper to form a paste.
Rub the spice mixture all over the turkey thighs, making sure to coat them evenly.
Peel and mince the garlic cloves, then scatter half over the turkey thighs. Reserve the other half for the vegetables.
Wash the baby potatoes and cut them in half if they are larger. Peel and slice the carrots diagonally into 1-inch pieces. Peel and slice the onion into wedges.
In a large baking dish, arrange the potatoes, carrots, and onion. Drizzle with 1 tablespoon of olive oil, sprinkle with the remaining minced garlic, and season with a pinch of salt and pepper. Toss to coat evenly.
Pour 1 cup of chicken broth into the baking dish to prevent the vegetables from drying out during roasting.
Place the seasoned turkey thighs on top of the vegetables in the baking dish.
Roast in the preheated oven for 50-60 minutes, or until the internal temperature of the turkey thighs reaches 165°F (74°C) when checked with a meat thermometer.
Halfway through the cooking time, baste the turkey thighs with the pan juices to keep them moist.
Once done, remove the baking dish from the oven and let the turkey rest for 5-10 minutes before serving.
Serve the turkey thighs alongside the roasted vegetables, drizzling some of the pan juices over the top for added flavor.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 18.3 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3841 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
