Turkey Thigh Supper
Transform your weeknight meals with this hearty and flavorful Turkey Thigh Supper, a one-pan wonder that combines tender, juicy bone-in turkey thighs with perfectly roasted baby potatoes, carrots, and sweet onion wedges. Infused with aromatic rosemary, thyme, and a hint of bright citrus from lemon slices, this dish is a celebration of classic comfort flavors, elevated by the smoky warmth of paprika. With just 20 minutes of prep time and simple oven-roasting, this recipe delivers a satisfying dinner that’s perfect for family meals or special occasions. Complete with a savory chicken broth base that keeps the turkey moist while creating delectable pan juices, this easy and wholesome entree will have everyone reaching for seconds—making it a standout centerpiece for your dinner table.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on turkey thighs
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 pound baby potatoes
- 3 pieces carrots, peeled and cut into large chunks
- 1 piece yellow onion, cut into wedges
- 1 cup chicken broth
- 3 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 1 piece lemon, sliced
Instructions
Preheat your oven to 375°F (190°C).
Pat the turkey thighs dry with paper towels. Rub them on all sides with 1 tablespoon of olive oil, salt, black pepper, garlic powder, and smoked paprika. Set aside to marinate while you prepare the vegetables.
In a large oven-safe skillet or roasting pan, toss the baby potatoes, carrots, and onion wedges with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper.
Nestle the seasoned turkey thighs among the vegetables in the skillet. Add the chicken broth to the pan, pouring it around the vegetables and not directly on the turkey to preserve the seasoning.
Tuck the rosemary and thyme sprigs among the turkey and vegetables. Lay the lemon slices over the top of the turkey thighs for a bright, citrusy aroma as it cooks.
Place the skillet in the preheated oven and roast for about 1 hour and 15 minutes, or until the turkey thighs are golden brown and the internal temperature reaches 165°F (74°C).
Halfway through cooking, baste the turkey with the pan juices to keep it moist and flavorful. Stir the vegetables gently to ensure even roasting.
Once cooked, remove the skillet from the oven and let the turkey rest for 5 minutes before serving. Discard the herb sprigs and garnish with additional fresh herbs if desired.
Plate the turkey thighs alongside the roasted vegetables and drizzle with pan juices for extra flavor. Serve warm and enjoy your Turkey Thigh Supper!
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5868 mg | 255% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 20.9 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4520 mg | 96% | |
*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.
