Sheet Pan Lemon Herb Turkey (Printable version)
Juicy lemon herb turkey roasted with colorful seasonal vegetables for a wholesome dinner.
# What You'll Need:
→ Turkey and Marinade
01 - 1.5 lbs boneless, skinless turkey breast
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
07 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Vegetables
10 - 2 cups baby potatoes, halved
11 - 1 cup carrots, sliced into 1/2-inch pieces
12 - 1 red bell pepper, chopped
13 - 1 zucchini, sliced
14 - 1 red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried Italian herbs
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
# How to Prepare:
01 - Set oven to 400°F and line a large sheet pan with parchment paper.
02 - Mix olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and black pepper in a large bowl. Coat turkey breast thoroughly and marinate for 15 minutes or refrigerate up to 2 hours for richer flavor.
03 - In a separate bowl, toss potatoes, carrots, bell pepper, zucchini, and onion with olive oil, Italian herbs, salt, and pepper until evenly coated.
04 - Spread the vegetables in a single layer on the sheet pan, leaving space in the center for the turkey.
05 - Position the marinated turkey breast in the center of the vegetables on the pan.
06 - Roast for 35 to 40 minutes until the turkey's internal temperature reaches 165°F and vegetables are tender and caramelized.
07 - Remove from oven, loosely cover with foil, and allow to rest for 5 to 10 minutes before slicing.
08 - Slice turkey and serve alongside roasted vegetables. Garnish with additional lemon zest or fresh herbs as desired.
# Expert advice:
01 -
- One pan means one cleanup, which feels like the real victory after a long day.
- The lemon and herbs make the turkey taste like you spent hours planning when you actually just prepped for 20 minutes.
- Your vegetables caramelize right alongside the protein, developing this sweet, roasted depth that tastes fancier than it is.
02 -
- Don't skip the rest period after roasting; rushing straight to slicing makes even perfectly cooked turkey feel dry.
- Use a meat thermometer because guessing is how turkey becomes either raw or sad, and 165°F is your magic number.
- Cut your vegetables to similar sizes so a carrot half doesn't finish raw while a potato chunk turns to charcoal.
03 -
- Don't crowd the pan; if your sheet isn't large enough to give everything space, use two pans or work in batches because crowding creates steam instead of caramelization.
- Pat the turkey dry with paper towels before marinating so the herbs actually stick to the surface instead of sliding around on moisture.