Artificial Flavors Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are weeknight heroes, and this ginger-scallion version delivers serious flavor without a single synthetic shortcut. The glaze is built entirely from real, whole ingredients — coconut aminos, freshly grated ginger, minced garlic, honey, and apple cider vinegar — so you get that deep, savory-sweet complexity without any artificial flavoring agents hiding in a bottled sauce. Bone-in, skin-on chicken thighs and drumsticks roast up golden and juicy alongside sweet potato, carrots, and zucchini, all caramelizing beautifully at high heat. A reserved portion of the glaze gets brushed on at the end for a glossy, lacquered finish that looks like it took way more effort than it did. A final hit of fresh lime juice and green scallions brightens everything up right before serving. It's the kind of meal that tastes vibrant and intentional, because every ingredient in it actually is.
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
- 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!