Sheet Pan Citrus Turkey Thighs with Root Vegetables & Chickpeas

Fresh, boneless Canadian Turkey thighs make dinner a super delicious snap. The fresh flavours of citrus are the perfect compliment to the roasted turkey and root vegetables but the best part might be the ease of prep and clean up, with only one sheet pan! Your family is going to request you make this often!

Sheet Pan Citrus Turkey Thighs with Root Vegetables & Chickpeas

Comfort made EASY with this recipe made with turkey from Turkey Farmers of Canada. #ThinkTurkey

Ingredients:

• ¼ cup Well Seasoned Olive Oil
• 1 Lemon, zested and juiced
• 1 Lemon, thinly sliced
• 1 large navel Orange, zested and juiced
• 2 tablespoon Dijon mustard*
• 3 cloves fresh Garlic, minced
• Salt and Pepper, to taste
• 4 large boneless, skin-on fresh Canadian Turkey thighs, about 3 lbs.
• 1 lb Brussels Sprouts, trimmed & cut in half
• 2 large Carrots, peeled & cut into 1-inch pieces
• 1 large Sweet Potato, cut into 1-inch cubes
• 3 medium sized Shallots, stemmed, peeled & quartered
• 1 can of Chickpeas, drained & rinsed
• 2 sprigs fresh Rosemary
• 4 sprigs fresh Thyme
• *Available from Well Seasoned

Instructions for Turkey Bowl:

1. Heat oven to 425 degrees F.
2. In a small bowl, whisk olive oil, lemon & orange zest and juice with the Dijon mustard, minced garlic and salt and pepper to taste.
3. 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.
4. Roast 40 to 45 minutes until the turkey is cooked through, (temping 165 degrees 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.