Lemon Herb Turkey Breast Veggies (Printable version)
Succulent turkey breast with lemon and herbs, roasted alongside a colorful vegetable medley.
# What You'll Need:
→ Turkey
01 - 1.5 lbs boneless, skinless turkey breast
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
06 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
07 - 1 tsp salt
08 - 1/2 tsp black pepper
→ Vegetables
09 - 2 cups baby potatoes, halved
10 - 1 cup carrots, sliced
11 - 1 cup zucchini, sliced
12 - 1 red bell pepper, sliced
13 - 1 red onion, cut into wedges
14 - 1 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# How to Prepare:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper in a small bowl. Rub evenly over the turkey breast.
03 - Position the seasoned turkey breast in the center of the prepared sheet pan.
04 - Toss baby potatoes, carrots, zucchini, bell pepper, and red onion with olive oil, salt, and pepper in a large bowl. Spread the veggies evenly around the turkey on the pan.
05 - Roast for 35 to 40 minutes until turkey reaches an internal temperature of 165°F and vegetables are tender and golden.
06 - Allow turkey to rest for 5 minutes before slicing. Serve with the roasted vegetables.
# Expert advice:
01 -
- Everything cooks on one pan, so theres almost no cleanup and you get tender turkey plus caramelized vegetables in the same time frame.
- The lemon and herb rub soaks right into the meat, keeping it moist and bright without any complicated techniques or brining.
02 -
- Dont skip the resting step after roasting, or you will lose all those flavorful juices when you slice too soon.
- Use a meat thermometer to avoid overcooking the turkey, because even a few extra minutes can make it dry.
03 -
- Pat the turkey breast dry before rubbing on the marinade so the seasonings stick better and the skin gets a nice sear.
- Arrange the vegetables cut-side down on the pan for maximum caramelization and crispy edges.