Turkey Drumsticks with Potatoes and Zucchini
Savor the comforting flavors of our "Turkey Drumsticks with Potatoes and Zucchini," a hearty one-pan meal that's perfect for dinner any day of the week. This recipe features succulent turkey drumsticks marinated in a fragrant blend of garlic, olive oil, lemon juice, and warm spices like paprika and oregano, creating a rich, zesty flavor profile. Paired with tender, golden potatoes and zucchini roasted to perfection, this dish is both nourishing and deeply satisfying. With a hands-off baking time and minimal cleanup, it's an ideal choice for busy evenings or casual gatherings. Garnish with fresh parsley for a pop of color and enjoy this wholesome, protein-packed delight straight from the oven!
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Recipe Information
Ingredients
- 4 pieces Turkey drumsticks
- 4 medium Potatoes
- 2 medium Zucchini
- 4 tablespoons Olive oil
- 3 pieces Garlic cloves
- 2 tablespoons Lemon juice
- 2 teaspoons Paprika
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse the turkey drumsticks and pat them dry with paper towels. Place them in a large mixing bowl.
Peel the potatoes and cut them into 1-inch cubes. Slice the zucchinis into thick rounds.
Mince the garlic cloves and add them to a small bowl. Mix the garlic with olive oil, lemon juice, paprika, dried oregano, salt, and black pepper to create a flavorful marinade.
Pour the marinade over the turkey drumsticks and mix well to coat. Let them marinate for at least 10 minutes.
In a large baking dish, arrange the marinated turkey drumsticks. Place the cubed potatoes around the drumsticks and drizzle some of the leftover marinade over the potatoes. Cover the baking dish with aluminum foil.
Bake the turkey and potatoes in the preheated oven for 60 minutes.
After 60 minutes, remove the foil and add the sliced zucchini to the baking dish. Stir the potatoes gently and ensure the zucchini is lightly coated in the juices.
Return the dish to the oven and continue baking for another 30 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the potatoes and zucchini are tender and golden.
Garnish the dish with freshly chopped parsley before serving. Serve hot!
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 8990 mg | 391% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 38.0 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 6904 mg | 147% | |
*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.
