Roasted Turkey Thighs With Potatoes (For Two)
Recipe: #21861
November 23, 2015
Categories: Turkey, Passover Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, more
"I thought I would share this here, it's a wonderful meal for two people when you don't want to make a whole turkey, this is a delicious recipe for just thighs! You can increase amounts of potatoes if you want more"
Ingredients
Nutritional
- Serving Size: 1 (1057.8 g)
- Calories 941
- Total Fat - 39.6 g
- Saturated Fat - 12.1 g
- Cholesterol - 281.2 mg
- Sodium - 2960 mg
- Total Carbohydrate - 50.1 g
- Dietary Fiber - 7.8 g
- Sugars - 8 g
- Protein - 92.5 g
- Calcium - 117.4 mg
- Iron - 9.1 mg
- Vitamin C - 32.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 400°F. Let turkey thighs sit at room temperature for about 30 minutes before cooking.
Step 2
Drizzle some olive oil over the thighs. Gather a few leaves from each herb sprig and finely chop to make about 2 teaspoons each. Rub chopped herbs onto each side of the turkey thighs along then season with salt and pepper. Place thighs skin side down in a deep roasting pan. Bake for about 30 minutes.
Step 3
After the 30 minutes of roasting time, remove the pan from the oven and turn thighs over Add potatoes, pearl onions, garlic, bay leaves and herb sprigs. Pour in broth and sprinkle all with a little more salt & pepper, then lastly, drizzle more olive oil on top. Roast for another 30-40 minutes, until thighs are done and potatoes are tender. Stir the potatoes once during roasting.
Step 4
Remove pan from oven, let thighs and potatoes sit covered with foil for about 20 minutes before serving. Place turkey and vegetables on a serving platter.
Tips
No special items needed.