Rainbow Veggie Sheet Pan Chicken with Lemon Herb Glaze

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Colorful roasted chicken and vegetables tossed in a bright lemon-herb sauce, served on a single sheet pan for effortless cleanup. Kids love the fun colors and tender textures. This Mediterranean kid-friendly recipe, ready in about 35 minutes, pairs chicken thighs, broccoli florets, and carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken thighs
• 2 cups broccoli florets
• 1 cup carrots
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 lemon
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F. On a large sheet pan, toss 12 oz chicken thighs, 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp garlic powder until evenly coated.
2. Step 2: Roast for 20-25 minutes, stirring once halfway through, until chicken is cooked through (internal temperature 165°F) and vegetables are tender with slight caramelization on edges.
3. Step 3: Squeeze juice from 1 lemon over the roasted vegetables and toss gently to coat. Sprinkle with additional lemon zest if desired. Serve immediately while hot.