Lemon Herb Turkey Breast (Print Page)

Tender turkey breast with lemon and herbs, roasted alongside vibrant vegetables for a simple one-pan dish.

# What You Need:

→ Turkey

01 - 1.5 lbs boneless, skinless turkey breast
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh rosemary, chopped or 1 tsp dried
06 - 1 tbsp fresh thyme, chopped or 1 tsp dried
07 - 1 tsp salt
08 - 0.5 tsp black pepper

→ Vegetables

09 - 2 cups baby potatoes, halved
10 - 1 cup carrots, sliced
11 - 1 cup zucchini, sliced
12 - 1 red bell pepper, sliced
13 - 1 red onion, cut into wedges
14 - 1 tbsp olive oil
15 - 0.5 tsp salt
16 - 0.25 tsp black pepper

# Directions:

01 - Preheat oven to 400°F and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper in a small bowl; rub thoroughly over the turkey breast.
03 - Place the seasoned turkey breast in the center of the prepared sheet pan.
04 - In a large bowl, toss baby potatoes, carrots, zucchini, bell pepper, and red onion with olive oil, salt, and black pepper until evenly coated.
05 - Spread the seasoned vegetables evenly around the turkey breast on the sheet pan.
06 - Roast in the oven for 35 to 40 minutes, or until the turkey reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - Allow the turkey to rest for 5 minutes before slicing; serve alongside the roasted vegetables.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup takes about thirty seconds and you can actually relax after dinner.
  • The lemon and herbs soak into the turkey while it roasts, keeping it juicy without any brining or complicated steps.
  • The vegetables get sweet and crispy at the edges, and they soak up all the drippings from the turkey as it cooks.
  • It looks impressive enough for company but easy enough to make on a Tuesday when you're tired.
02 -
  • Don't skip the resting time after roasting or you'll lose all the juices when you cut into the turkey, and it'll end up dry on the plate.
  • Cut your vegetables to roughly the same size so they finish cooking at the same time, otherwise you'll have mushy zucchini and hard potatoes.
  • If your turkey breast is thicker than two inches, butterfly it or pound it a bit thinner so it cooks through without overcooking the vegetables.
03 -
  • Let your turkey sit at room temperature for about fifteen minutes before it goes in the oven, so it cooks more evenly and you won't end up with a cold center.
  • Use parchment paper instead of foil if you can, because the vegetables brown better and nothing sticks, plus cleanup is even easier.
  • Save any leftover herb oil from the bowl and toss it with the vegetables halfway through roasting for an extra hit of flavor.

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