Sheet Pan Lemon Herb Turkey (Printable version)
Juicy turkey breast roasted with lemon, herbs, and colorful seasonal veggies for a wholesome dinner.
# Ingredient list:
→ Turkey & 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
07 - 1 tablespoon fresh thyme, chopped
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
# Directions:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper.
02 - Combine 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 up to 2 hours refrigerated for enhanced flavor.
03 - Toss baby potatoes, carrots, red bell pepper, zucchini, and red onion with olive oil, dried Italian herbs, salt, and black pepper until evenly coated.
04 - Spread vegetables in a single layer on the sheet pan, leaving center space for the turkey breast.
05 - Place marinated turkey breast in the center of the pan among the vegetables.
06 - Roast in the preheated oven for 35 to 40 minutes until the turkey reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
07 - Remove pan from oven, cover turkey loosely with foil, and let rest for 5 to 10 minutes before slicing.
08 - Slice turkey and serve alongside roasted vegetables. Garnish with additional lemon zest or fresh herbs if desired.
# Expert Tips:
01 -
- One pan means minimal cleanup, which honestly is half the battle on a weeknight.
- The lemon and herbs keep the turkey impossibly moist while the roasted vegetables caramelize into something golden and irresistible.
- It's naturally gluten-free and dairy-free, so everyone gets to eat the same beautiful meal without extra fuss.
02 -
- Turkey breast dries out fast if you overcook it, so having a meat thermometer and pulling it at exactly 165°F is the difference between moist and disappointing.
- Cut your vegetables to roughly the same size so they roast in the same amount of time instead of some burning while others are still raw.
- Bringing the turkey to room temperature before it hits the pan means it cooks more evenly from edge to center.
03 -
- Pat your turkey dry with paper towels before marinating so the herbs and lemon actually coat it instead of sliding off moisture.
- If you're worried about the turkey cooking faster than the vegetables, nestle the potatoes closer to it since they take longest to caramelize and cook at roughly the same speed as turkey breast.