Easy Oven Roasted Turkey Thighs With Vegetables

Crispy, succulent Oven-roasted turkey thighs on a bed of vegetables. A few simple ingredients are all you need to make this delicious one-pan meal that everyone will love. They’re easy to prepare, juicy, and delicious!

Oven Roasted Turkey Thighs served with roasted potatoes and green peas

Oven-roasted turkey thighs

This turkey thigh recipe makes a perfect Thanksgiving dinner solution especially when you have a small family to feed and you don’t want to make a commitment to buying the whole Turkey.

If like me, you love the juiciness and rich flavor of thigh meat, you’re going to adore this recipe. The turkey thighs are roasted gently over a bed of bell pepper, carrot, onion, and bay leaves, which steam in stock under a foil cover and infuse their flavors into the meat. 

I love this dish as a comforting, low-maintenance Sunday dinner served simply with white rice or potatoes. It is also an exciting and fun twist on a Thanksgiving meal when cooking a whole turkey is too much, and you don’t fancy spending all day working over a hot oven. Also, it’s all cooked in one pan!

Ingredients for making oven roasted turkey thighs

How to achieve roasted turkey thigh perfection!

  • I am easy-going about most cooking-related things; I love it when my readers put their own spin on my recipes. But I must insist that you use turkey thighs with the skin on and bone in for this recipe. Turkey is prone to drying out, but roasting it this way ensures that it stays tender and juicy. 
  • I am all about creating simple but divine marinades to bring a unique and delicious twist to recipes. In this one, I use a combination of fresh garlic, paprika, bouillon powder, salt, pepper, and olive oil. Thoroughly massage the mix into the turkey thighs, including under the skin, before cooking.
  • Dice up some carrots, onions, and bell peppers and place them in the bottom of the roasting dish. Pour over some chicken broth, add the seasoned turkey thighs and cover with foil.
  • This tent of foil will trap the precious steam from the broth and vegetables as they cook. The idea is to permeate as much flavor and moisture into the meat as we can. 
  • Halfway through the cooking time, remove the foil so that the skin of the turkey thighs can crisp up, the broth evaporates, and the vegetables begin to brown and sweeten. 
Oven Roasted Turkey Thighs over Roasted Vegetables

How long does this oven-roasted turkey thigh recipe take to cook?

Place the turkey and vegetables, covered, into an oven preheated to 350°F. Pour yourself a glass of something delicious and relax (optional but highly recommended!) After 30 minutes, uncover and cook for a further 20-30 minutes until golden and cooked through. 

What should I serve these oven-roasted turkey thighs with? 

This tasty turkey thigh and vegetable dish is wonderful served simply with rice or perhaps a delicious homemade bread such as my no-knead rosemary focaccia or easy honey wholewheat bread.

For a fun and uncomplicated twist on a Thanksgiving meal, try serving it with garlic roasted potatoessweet and savory sweet mashed potatoes, greens beans, roasted potatoes, and of course, a smooth and savory turkey gravy. I promise it will not disappoint your guests! 

Juicy Roasted Turvey Thighs

More turkey recipes.

Turkey is a healthy, budget-friendly, and incredibly versatile meat that I cook with often. I love experimenting with new ways to cook it, especially in the Autumn months when I think of new recipes to add to my Thanksgiving and Christmas collection.

Here are some of my favorite turkey recipes for you to try. 

Recipe Notes.

  1. I find the most foolproof way to check the internal temperature of the turkey thighs is to use a meat thermometer. 170°F is the sweet spot. If you don’t have a thermometer, stick the tip of a sharp knife into the flesh and press gently. If the juices run clear, the turkey is cooked through. 
  2. When massaging the marinade into the turkey thighs, slip your finger under the skin and carefully prise it away from the flesh. This way, you can get all of those delicious flavors under the skin as well. 
  3. You can vary the vegetables that you use depending on what you have and what you fancy. Root vegetables such as potatoes, sweet potatoes, taro, and leeks work wonderfully and will all bring their own unique qualities to the dish. 
  4. It’s very important to remove the foil halfway through the cooking process to allow the skin to crisp up and the vegetables to caramelize around their edges. What you end up with is delicious meat and vegetables cooked to perfection in one pan, freeing you up to make some sides or put your feet up.

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