Paleo Herb-Roasted Turkey Thigh
Elevate your dinner table with this flavorful Paleo Herb-Roasted Turkey Thigh recipe, a feast for both the eyes and the taste buds! Perfectly seasoned with a vibrant mix of fresh rosemary, thyme, garlic, and zesty lemon, these oven-roasted turkey thighs are tender, juicy, and infused with savory, aromatic goodness. The turkey rests atop a bed of caramelized onions and is gently basted with chicken broth, ensuring incredible moisture and depth of flavor. With a crispy golden skin and succulent interior, this dish is ideal for a healthy, paleo-friendly centerpiece that’s as comforting as it is impressive. Ready in under two hours, this recipe is a simple yet sophisticated option for family dinners, holiday gatherings, or meal prepping. Serve with the roasted onions and a drizzle of the savory pan juices for a meal bursting with wholesome, herbaceous warmth.
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Recipe Information
Ingredients
- 2 pieces Turkey thighs
- 3 tablespoons Olive oil
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 4 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 1 large Onion
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, black pepper, lemon zest, and lemon juice. Stir well to create an herb paste.
Rinse the turkey thighs under cold water and pat them dry with paper towels. Place the thighs on a clean cutting board.
Rub the herb paste evenly over both sides of the turkey thighs, making sure to coat them fully.
Cut the onion into thick slices and layer them evenly in the bottom of a roasting pan. This creates a bed for the turkey thighs and adds flavor.
Place the seasoned turkey thighs on top of the onion slices.
Pour the chicken broth around the turkey thighs, ensuring the bottom of the pan is covered, but do not pour broth over the turkey.
Cover the pan with aluminum foil and roast the turkey in the preheated oven for 60 minutes.
Remove the foil and continue to roast the thighs for an additional 30 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Once cooked, remove the pan from the oven and let the turkey thighs rest for about 10 minutes before serving.
Serve the turkey thighs with the roasted onions and a drizzle of pan juices for added flavor.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1158 mg | 25% | |
*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.
