Black Pepper Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are weeknight heroes, and this ginger-scallion version delivers serious flavor without a single crack of the pepper mill. The glaze is built on coconut aminos, fresh ginger, honey, garlic, and a touch of turmeric, giving the chicken a deeply savory, slightly sweet coating that caramelizes beautifully in a hot oven. Bone-in, skin-on thighs and drumsticks roast up with golden, glossy skin while sweet potato, carrots, and zucchini soak up all the drippings around them. A finishing hit of lime juice and fresh scallion greens brightens everything right before it hits the table. For anyone avoiding black pepper, this recipe proves you don't need it to build bold, layered flavor — the ginger and garlic do all the heavy lifting. Everything comes together on one pan, which means minimal cleanup and maximum satisfaction on a busy evening.
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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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