BHA & BHT Free Sheet Pan Ginger-Scallion Chicken Dinner
Roasted chicken thighs and drumsticks come out of the oven deeply golden, lacquered in a bright glaze built from coconut aminos, fresh ginger, garlic, honey, and turmeric — and the sweet potato, carrots, and zucchini roasting alongside soak up every bit of that flavor. The whole thing comes together on a single pan, which means less cleanup and more time actually enjoying dinner. For anyone navigating preservative concerns, the ingredient list here is refreshingly straightforward — every component is a whole food or a simple pantry staple with nothing hidden in the fine print. Coconut aminos stand in beautifully for soy sauce and bring that savory depth without the additives that sneak into many conventional condiments. Marinating the chicken first, then finishing with a reserved glaze at the end, is what gives the skin that glossy, caramelized finish you'd expect from a much more complicated recipe. A squeeze of fresh lime and a scatter of scallion greens right before serving lifts the whole dish and keeps it tasting bright. It's the kind of weeknight dinner that looks impressive enough to serve to guests but is genuinely easy to pull off.
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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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