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Ingredients

½ cup salted butter, at room temperature 2 teaspoons dried thyme 2 teaspoons dried rosemary 2 teaspoons dried parsley 2 teaspoons garlic powder 1 teaspoon cayenne pepper salt and ground black pepper to taste 4 thigh, bone removeds 1 pound baby potatoes 2 large onions, roughly chopped 8 cloves garlic, minced 1 drizzle olive oil 1 medium lemon, zested and juiced

Nutrition Info

849.3 calories carbohydrate: 33.7 g cholesterol: 255.7 mg fat: 51.6 g fiber: 5.9 g protein: 63.5 g saturatedFat: 23.2 g servingSize: - sodium: 1549.4 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C).
Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
Pat turkey thighs dry with a paper towel, season with salt and pepper.
Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

4 servings

If you are having a smaller Thanksgiving this year, oven-roasted turkey thighs is the way to go.