AIP Friendly Sheet Pan Ginger-Scallion Chicken Dinner
Bone-in, skin-on chicken roasted at high heat until the skin turns deep golden and lacquered — this is the kind of weeknight dinner that looks like you tried a lot harder than you did. Sweet potato, carrots, and zucchini roast right alongside the chicken, soaking up all those savory drippings while you do essentially nothing. The glaze is where the magic happens: coconut aminos, fresh ginger, garlic, turmeric, a touch of honey, and apple cider vinegar come together into something bold and aromatic that's brushed on at the end for a glossy, caramelized finish. Every single ingredient here is protocol-friendly — no grains, no legumes, no nightshades, no dairy — so you can stop second-guessing the label on a bottle of soy sauce and just cook. A finishing hit of fresh lime juice and sliced scallion greens brightens the whole pan right before serving, making it feel restaurant-worthy without any extra dishes. This recipe serves four, which means leftovers are genuinely on the table if you're lucky enough to have any.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken and vegetables
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
- 1 medium sweet potato (about 12 oz), peeled and cut into 1-inch cubes
- 2 medium zucchini, cut into 1-inch half-moons
- 2 medium carrots, peeled and cut into 1-inch pieces
- 3 tbsp coconut oil, melted
- 1 tsp fine sea salt
For the ginger-scallion glaze
- ¼ cup coconut aminos
- 2 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp turmeric
- 4 scallions, thinly sliced, white and green parts separated
- 3 cloves garlic, finely minced
For serving
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, grated ginger, apple cider vinegar, honey, turmeric, minced garlic, and the white parts of the scallions until combined. Reserve 3 tablespoons of the glaze in a separate small bowl and set aside for finishing.
- 2
Pat the chicken pieces completely dry with paper towels and place them in a large mixing bowl. Pour the remaining glaze over the chicken and toss to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!