Name: Sheet Pan Citrus Turkey Thighs with Root Vegetables & Chickpeas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: ¼ cup olive oil; 1 lemon (zested and juiced); 1 lemon (thinly sliced); 1 large navel orange (zested and juiced); 2 tbsp Dijon mustard; 3 cloves garlic (minced); salt and pepper (to taste); 4 large fresh turkey thighs (boneless, skin-on, about 3 lbs); 1 lb Brussels sprouts (trimmed & cut in half); 1 large sweet potato (cut into 1" cubes); 2 large carrots (peeled & cut into 1" pieces); 3 medium shallots (stemmed, peeled & quartered); 1 can chickpeas (540 mL, drained & rinsed); 2 sprigs fresh rosemary; 4 sprigs fresh thyme

Heat oven to 425℉.

In a small bowl, whisk olive oil, lemon & orange zest and juice with the Dijon mustard, minced garlic and salt and pepper to taste.

In large bowl, pour dressing over sliced lemon, turkey thighs, Brussels sprouts, sweet potato, carrots, shallots, chickpeas and herbs. Gently toss to combine.

Arrange mixture in an even layer on rimmed baking sheet with the turkey, skin-side up. Season with more salt and pepper.

Roast 40 to 45 minutes until the turkey is cooked through, (temping 165℉ with a digital thermometer) and vegetables are fork tender. Turn the oven broiler on for the last 8-10 minutes of cooking just to crisp everything up and make the turkey skin nice and golden brown.