Lemon Herb Roasted Chicken and Turkey Breast
This delightful recipe features juicy bone-in, skin-on chicken and tender turkey breast, infused with the bright flavors of lemon and fragrant herbs, roasted to perfection alongside a medley of colorful vegetables.
Equipment
- large bowl
- baking sheet or roasting pan
Ingredients
Main Ingredients
- 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
- 1 lb turkey breast cutlets
- 1 large lemon thinly sliced, plus 2 tbsp juice
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup mixed vegetables (e.g., small potatoes, carrots, bell peppers) chopped into 1-inch pieces
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to get it ready for roasting.
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper to create the marinade.
- Add the chicken pieces, turkey breast cutlets, and chopped mixed vegetables to the bowl, then toss thoroughly until everything is evenly coated with the herb mixture.
- Arrange the coated chicken, turkey, and vegetables in a single layer on a large baking sheet or roasting pan, ensuring even distribution and placing lemon slices over the chicken and turkey for added flavor.
Cooking
- Roast for 30-40 minutes, or until the chicken and turkey reach an internal temperature of 165°F (74°C), and the chicken skin is golden brown and crispy.
- Monitor the turkey breast cutlets closely; if they cook faster, remove them once they reach 165°F and continue roasting the chicken until it is fully cooked.
- Allow the roasted chicken and turkey to rest for 5-10 minutes before serving to re-distribute the juices, ensuring a more tender and flavorful result.
Serving
- Serve the lemon herb roasted chicken and turkey immediately along with the accompanying roasted vegetables.
Notes
For extra flavor, you can marinate the chicken and turkey for at least 30 minutes, or up to 4 hours in the refrigerator, before roasting. This recipe is highly customizable; feel free to experiment with other sturdy vegetables like broccoli or sweet potatoes, and add a sprinkle of fresh parsley at the end for brightness.