It's raining here today and it reminded me of the (upcoming) cool fall days. This is a summery version of a dinner we make frequently when the weather turns cool.
3 turkey thighs
juice from 1 lemon
1 Tbs. dried oregano
large pinch of kosher salt and pepper
3 carrots, peeled and cut into 3" pieces
1 fennel bulb, white part only cut into 2" wedges
olive oil
Preheat oven to 425. In a deep sided casserole pan add turkey thighs skin side up, carrots and fennel pieces. Drizzle with olive oil, lemon juice, oregano, salt and pepper. Make sure the carrots and fennel are not on top of the turkey.
Bake for 35-40 minutes or until the skin is golden brown and the thighs feel firm to the touch.
While the turkey roasts, peel 2 sweet potatoes and cut into 1/2" thick coins. Place on a Silpat lined cookie sheet and drizzle with olive oil and celery salt. The smoked fleur de sel from Whole Foods also works well. Bake in the oven for 25-30 minutes.
We had some steamed broccoli, but any type of fresh vegetable would be fine.
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