Artificial Food Coloring Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are weeknight heroes, and this ginger-scallion version delivers bold, restaurant-worthy flavor using nothing but whole, recognizable ingredients. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and turmeric — every single component is something you can actually pronounce, with zero synthetic dyes or artificial additives hiding in the mix. That matters more than you might think, because bottled sauces and marinades are some of the sneakiest sources of unnecessary colorings, and making your own from scratch sidesteps all of that completely. Bone-in, skin-on chicken thighs and drumsticks roast up beautifully golden and juicy, while sweet potato, zucchini, and carrots caramelize alongside them on the same pan. A reserved portion of the glaze gets brushed on right at the end, giving the skin that glossy, sticky finish that makes everyone reach for seconds. A squeeze of fresh lime and a scatter of scallion greens and cilantro tie the whole thing together with brightness. Cleanup is minimal, the flavors are anything but, and you know exactly what went into every bite.
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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
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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.
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