Ingredients:

  • 4 Turkey thighs, bone-in, skin-on (about 1.5 lbs/680 g each)
  • 1/4 cup (60 ml) Olive oil
  • 4 cloves Garlic, minced
  • 1 Lemon, zested and juiced
  • 2 tsp (10 g) Fresh thyme, chopped (or 1 tsp dried)
  • 2 tsp (10 g) Fresh rosemary, chopped (or 1 tsp dried)
  • 1 tsp (5 g) Salt
  • 1/2 tsp (2 g) Black pepper
  • 1 cup (240 ml) Chicken or vegetable broth
  • Fresh herbs for garnish (optional)

Instructions:

  1. In a mixing bowl, combine olive oil, minced garlic, lemon zest and juice, chopped thyme, rosemary, salt, and pepper.
  2. Place turkey thighs in a large resealable bag or shallow dish. Pour marinade over thighs, ensuring they are well-coated. Seal or cover and refrigerate for at least 1 hour (up to overnight for more flavor).
  3. Preheat your oven to 400°F (200°C).
  4. Remove turkey thighs from marinade and place them in a roasting pan. Pour broth around the thighs.
  5. Roast in the preheated oven for 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste the thighs with pan juices halfway through cooking.
  6. Once cooked, remove from oven and let rest for 10 minutes. Garnish with fresh herbs if desired before serving.