Ingredients
- 2 pounds turkey thighs (medium size, 2 thighs)
- 6 garlic cloves (peeled then sliced in half)
- 1/2 pound onions (pearl onions, peeled, about 1 1/2 cups)
- 1 to 1 1/2 pound potatoes (6 small or baby size potatoes, peeled and leave whole or slice in half)
- 2 cups chicken broth
- Sage, 2 sprigs
- Rosemary, 2 sprigs
- Parsley, 2 sprigs
- 2 bay leaf
- Olive oil
- Salt & pepper, to taste
How to Make
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Step 1: Preheat oven to 400°F. Let turkey thighs sit at room temperature for about 30 minutes before cooking.
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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.
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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.
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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.
We hope you enjoy this recipe!
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