Beef Free Sheet Pan Ginger-Scallion Chicken Dinner
Bone-in chicken thighs and drumsticks roasted at high heat until the skin turns deep golden and lacquered — this is the kind of weeknight dinner that looks like you tried way harder than you did. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and turmeric, giving every bite a punchy, slightly sweet, aromatic kick that clings beautifully to the crispy skin. Sweet potato, carrots, and zucchini roast right alongside the chicken, soaking up all those drippings and caramelizing at the edges while you do absolutely nothing extra. A final brush of reserved glaze in the last few minutes of cooking seals in that glossy, restaurant-worthy finish. Lime juice and fresh scallions scattered over the top at the end brighten the whole pan and cut through the richness in the best way. Everything here is naturally free of any red meat — chicken is the only protein, and the pantry staples are clean and straightforward with no hidden animal-based additives to second-guess. Serve it straight from the pan and let people fight over the drumsticks.
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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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