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Sheet Pan Citrus Turkey Thighs with Root Vegetables & Chickpeas

Sheet Pan Citrus Turkey Thighs with Root Vegetables & Chickpeas

Angie Quaale / @wellseasonedgourmet
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 500 kcal

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

Instructions
 

  • 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.

Nutrition

Calories: 500kcalCarbohydrates: 42gProtein: 39gFat: 22gSodium: 950mg
Keyword Wings, Thighs & Drums
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