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Kittencal's Greek Roasted Turkey Thighs & Legs

Here's how you make Kittencal's Greek Roasted Turkey Thighs & Legs
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  • Servings: 4
  • Prep: 30m
  • Cook: 2h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 whole (348 grams) turkey thigh (bone-in skin-on turkey)
  • 550 grams turkey legs (2 legs, skin-on)
  • 1 yellow onion (medium onion, peeled then very thinly sliced)
  • 3 pounds potatoes (peeled and sliced in half, or leave whole is small size)
  • 2 pound whole carrots (peeled, left whole or sliced in half)
  • 1 to 2 garlic bulbs (separated into whole cloves (about 15-20 cloves)
  • Olive oil (Lots! just pour from the bottle - use a good quality olive oil it makes a huge flavor difference!)
  • 2 whole lemons (skin washed very well then slice the lemons in quarters, remove any seeds, you can remove the skin if you like, I leave it on)
  • 3 cups low-sodium chicken broth (or water or half broth and water)
  • Seasoned salt and fresh ground black pepper
  • Garlic powder
  • 2 tablespoons dried oregano
  • Greek olives (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Prepare/grease a large roasting pan (you won't need a cover this is cooked uncovered).

  • Step 2: Sprinkle the sliced onion into the bottom of the pan.

  • Step 3: Place the turkey thighs in roaster pan over onions. Drizzle with a small amount of olive oil (not the full amount) turn skin-side facing up, season with seasoned salt, pepper and garlic powder (the oregano will be added later).

  • Step 4: Place the potatoes and carrots in the pan around the turkey pieces. Throw in garlic cloves all around. Drizzle potatoes and carrots with remaining olive oil, then turn veggies to coat in oil. Sprinkle with salt and pepper.

  • Step 5: Hand-squeeze all the lemon slices over veggies, them tuck the lemon slices in between the veggies.

  • Step 6: Drizzle more olive oil all over the turkey and veggies (DO NOT be stingy with the

  • Step 7: Olive oil you need lots for this recipe!) then sprinkle the oregano all over everything. Pour chicken broth in the pan it should coat about 1-inch from the bottom.

  • Step 8: Preheat over to 350 degrees (bottom oven rack).

  • Step 9: Bake for 1 hour (uncovered).

  • Step 10: Remove pan and baste the turkey pieces with pan juices (a turkey baster works great for this) you can turn the veggies over or not. Sprinkle in Greek olives (if using). Place back in the oven and continue baking (uncovered) for about 1 hour more or until turkey is cooked through.

  • Step 11: Fork-mash the potatoes in the pan juices or serve with a crusty loaf of bread to dip in the pan juices. Enjoy!

Tips & Variations

Don't forget the following tips and variations.
  • A large roasting pan

We hope you enjoy this recipe!

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