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Preheat the oven to 400°F/200°C, and lightly coat a baking dish with olive oil.
Toss the veggies with olive oil, salt, and pepper.
Make space for the turkey tenderloins in the center and place them there.
In a small bowl, combine the chicken broth with lemon juice, thyme, rosemary, sage, salt and pepper. And pour the mixture over the tenderloins.
Cover the dish with foil, and cook for 30-35 minutes or until the internal temperature of the tenderloins reaches 160°F/71°C and the potatoes are tender.
Uncover and place under the broiler until the veggies are lightly charred (not burnt). The internal temperature of the turkey tenderloin must reach 165°F/74°C.
Allow to rest for 5-10 minutes before slicing. Serve on a platter with the veggies and fresh herbs.