Barley Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are weeknight heroes, and this ginger-scallion version delivers serious flavor with almost no cleanup. Bone-in, skin-on chicken roasts alongside sweet potato, zucchini, and carrots, all brought together by a bright glaze built from coconut aminos, fresh ginger, honey, turmeric, and garlic. Coconut aminos stand in beautifully for soy sauce here, which matters because many conventional sauces and condiments sneak in grain-based additives that can be hard to spot on a label. Every ingredient in this recipe is naturally free of barley and other problematic grains, so there's no substitution stress involved. The technique is straightforward — roast the heartier vegetables first, add the marinated chicken, then finish with a glossy glaze hit that caramelizes in just a few minutes. A squeeze of lime and a scatter of fresh scallion greens at the end lift the whole pan with brightness. It's the kind of meal that looks and tastes like you put in way more effort than you actually did.
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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
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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