Created by Kittencal on May 6, 2018
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!