Roasted Potatoes with Turkey and Sheet Pan Vegetables Recipe
This sheet pan dish is the American way of “throw everything into the oven and dinner’s done”: chunks of turkey, potatoes and colorful vegetables roast together in a herb marinade. In the US, these sheet pan dinners are popular on weeknights, when no one has the energy to stand by the stove. It tastes like a simple, homey meal that practically cooks itself, while the house fills with the smell of roasted meat and herbs.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- turkey fillet - 600 g
- potatoes - 700 g
- carrot - 2 pieces
- bell pepper - 1 piece
- onion - 1 piece
- garlic - 3 cloves
- vegetable oil - 3 tablespoons
- sweet paprika - 2 teaspoons
- rosemary - 1 teaspoon
- oregano - 1 teaspoon
- lemon juice - 1 tablespoon
- salt
- black pepper
- parsley chopped - 2 tablespoons
Main Ingredient:
turkey
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking sheet with baking paper.
- Scrub the potatoes; if the skin looks nice, don’t peel them. Cut into medium-sized chunks, roughly thumb-sized. Peel the carrot and cut into thick half-slices.
- Remove the seeds and core from the bell pepper and cut it into strips, then into smaller pieces. Peel the onion and cut into thick wedges. Finely chop the garlic.
- Cut the turkey fillet into larger cubes or strips. In a large bowl, mix the oil, sweet paprika, rosemary, oregano, lemon juice, chopped garlic, 1 teaspoon of salt and a little pepper.
- Add the turkey, potatoes, carrot, bell pepper and onion to the bowl with the marinade. Mix everything thoroughly with your hands or a large spoon so every piece is coated in the seasoning.
- Transfer everything to the prepared baking sheet and spread out in a single layer so the pieces don’t overlap – this helps them brown better.
- Place in the preheated oven and bake for 30–35 minutes, gently stirring after about 20 minutes. The dish is ready when the potatoes are soft inside and the meat is browned around the edges.
- After removing from the oven, sprinkle everything with chopped parsley and serve immediately.
Storage
In fridge:
3 days
Freezing:
Yes
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Recipe submitted by
Marek, Site owner
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