Turkey thigh with vegetables
Description
The dish is prepared without unnecessary complications. The main feature of this dish is that we cook the vegetables and the turkey thigh separately, not together. For preparing turkey thigh with vegetables, you can use your favorite vegetables (for example, I don't particularly like carrots, so I don't add them). The vegetables are cooked for the same amount of time as the turkey, but if they're done earlier, it's no problem: just take them out, but leave the foil on to keep them warm. The finished dish can be served at the table.
Instructions
- 1
Step 1
Peel the potatoes and cut them into cubes.
- 2
Step 2
Cut the onion into half-rings. Lightly grease the baking dish with oil and place the onion in it.
- 3
Step 3
Chop the mushrooms fairly coarsely, cut the zucchini and eggplant into cubes. Slice the bell pepper into strips. Mix all the vegetables together, season with salt and pepper to taste. Transfer them to the baking dish with the onions. Cover the dish tightly with foil.
- 4
Step 4
Rinse the turkey thigh thoroughly and pat dry. Make incisions and insert garlic cloves into them. Rub the thigh with Provence herbs, then season with salt and pepper. Wrap it in two layers of foil, greasing the foil first with oil to prevent the meat from burning and sticking. Shape the foil into a boat or pouch—this is important so that the fat released during cooking doesn't leak out.
- 5
Step 5
Preheat the oven to 200 degrees, then place both the vegetables and the turkey thigh inside. Bake for about 40–45 minutes. You can bake them on the same level, but place the turkey thigh deeper into the oven. Serve the cooked turkey thigh with vegetables hot, straight from the oven.