Rainbow Veggie Sheet Pan Chicken with Lemon Herb Glaze

By AislePrompt Test Kitchen · Reviewed 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-inspired kid friendly ready in about 35 minutes pairs chicken thighs, broccoli florets, 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 "Plan a meal with the AI" 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

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.