Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers serious flavor with minimal cleanup. Bone-in, skin-on chicken roasts alongside sweet potato, zucchini, and carrots until everything is caramelized and tender, while a glossy glaze built from coconut aminos, fresh ginger, honey, garlic, and turmeric does all the heavy lifting on flavor. The whole dish is completely tree-nut free — every ingredient is straightforward and easy to verify, so there's no second-guessing labels or scanning for hidden almond flour or almond oil hiding in a sauce. A finishing hit of lime juice and fresh scallions brightens everything up just before serving, making it feel restaurant-worthy straight from the pan. The technique of roasting the root vegetables first before adding the chicken is a small but smart move that ensures nothing comes out undercooked or soggy. Whether you're feeding a crowd or meal-prepping for the week, this one is bold, satisfying, and genuinely easy to pull off.
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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.
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.
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