Pin it This dish features a juicy turkey breast seasoned with zesty lemon, fresh rosemary, thyme, and garlic. Roasted alongside a vibrant array of baby potatoes, carrots, zucchini, bell peppers, and red onion, it creates a balanced one-pan meal bursting with flavor and color. The turkey is cooked until tender and juicy, while the vegetables become perfectly tender and golden. A simple preparation that highlights natural ingredients and fresh herbs for an easy, wholesome dinner.
I started making this sheet pan turkey on weeknights when I realized I didn't have to save roasted turkey for holidays. The smell of lemon and rosemary filling the kitchen while everything cooks on one pan felt like a small victory against the usual dinner chaos. Now it's my go-to when I want something that looks impressive but doesn't leave me with a pile of dishes.
The first time I made this for my sister, she kept asking what I did to make the turkey so juicy. I hadn't done anything fancy, just rubbed it with lemon and let the oven do the work while I set the table. She's been making it for her family ever since, and I love that something this simple became part of her weekly rotation too.
Ingredients
- Boneless, skinless turkey breast: Look for a piece that's about the same thickness throughout so it cooks evenly, and don't skip the resting time or you'll lose all those juices on the cutting board.
- Fresh lemon: Both the zest and juice are key here, the zest gives you that aromatic oils and the juice keeps everything moist and tangy.
- Fresh rosemary and thyme: Dried herbs work in a pinch, but fresh ones release so much more fragrance as they roast and make the whole dish smell like something special.
- Baby potatoes: Halve them so they get crispy edges and creamy centers, and try to keep the pieces similar in size so they finish at the same time.
- Carrots, zucchini, bell pepper, and red onion: This mix gives you sweetness, color, and different textures, but honestly you can swap in whatever needs to be used up.
- Olive oil: It helps everything caramelize and prevents sticking, plus it carries the flavor of the garlic and herbs onto the vegetables.
- Garlic: Minced fresh garlic mixed into the oil rub adds a subtle warmth that deepens as it roasts.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a large sheet pan with parchment or foil. This little step saves you from scrubbing baked-on drippings later.
- Make the lemon herb rub:
- Whisk together olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper in a small bowl. Rub this mixture all over the turkey breast, making sure to coat every surface.
- Arrange the turkey:
- Place the turkey breast right in the center of your prepared sheet pan. It needs space around it so the vegetables can roast without steaming.
- Toss the vegetables:
- In a large bowl, toss the halved baby potatoes, sliced carrots, zucchini, bell pepper, and red onion wedges with olive oil, salt, and pepper. Spread them evenly around the turkey on the pan.
- Roast until golden:
- Slide the pan into the oven and roast for 35 to 40 minutes, until the turkey hits 165°F on a meat thermometer and the vegetables are tender with crispy edges. The kitchen will smell incredible.
- Rest and serve:
- Let the turkey rest for 5 minutes before slicing so the juices settle back into the meat. Serve it alongside the roasted vegetables while everything is still warm.
Pin it One Sunday evening, I made this for a friend who was convinced she didn't like turkey because it was always too dry. She took one bite of this lemon-herb version and just smiled, then asked if she could take the leftovers home. That moment reminded me how much a little brightness and the right cooking method can change someone's mind about a whole ingredient.
Choosing Your Vegetables
I've made this with Brussels sprouts in the fall, sweet potatoes in the winter, and cherry tomatoes in the summer. The beauty of a sheet pan meal is that it adapts to what's in season or what you need to clear out of the crisper drawer, and it still looks like you planned it all along.
Making It Your Own
Sometimes I crumble a little feta over the vegetables right before serving, and the salty creaminess plays so well against the roasted sweetness. Other times I'll add a drizzle of balsamic glaze or a handful of toasted pine nuts, just to change things up without starting from scratch.
Storage and Leftovers
Leftover turkey stays moist in the fridge for up to three days, and it makes fantastic sandwiches or grain bowls the next day. The roasted vegetables reheat beautifully, or you can mash them into a quick hash with a fried egg on top.
- Store turkey and vegetables separately so the turkey doesn't get soggy.
- Reheat gently in the oven or a skillet to keep the vegetables from turning mushy.
- Freeze sliced turkey in an airtight container for up to two months if you want to prep ahead.
Pin it This recipe has become my answer to busy weeknights when I still want something that feels nourishing and real. I hope it brings the same easy comfort to your table, one golden sheet pan at a time.
Recipe Q&A
- → What temperature should I roast the turkey and vegetables at?
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Roast at 400°F (200°C) to ensure the turkey cooks evenly and the vegetables become tender and golden.
- → Can I substitute the vegetables in this dish?
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Yes, seasonal vegetables like Brussels sprouts or sweet potatoes can be used to add variety and flavor.
- → How do I know when the turkey breast is cooked perfectly?
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Use a meat thermometer to check for an internal temperature of 165°F (74°C) to ensure it is fully cooked and juicy.
- → What herbs complement the turkey best in this preparation?
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Fresh rosemary and thyme pair beautifully with lemon and garlic to infuse the turkey with aromatic flavors.
- → Is this dish suitable for specific diets?
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Yes, it is gluten-free and low-carb, making it a great choice for various dietary preferences.
