Brazil Nut Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are the weeknight hero you keep coming back to, and this ginger-scallion version delivers serious flavor with minimal 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, garlic, honey, and turmeric. The trick of reserving a portion of the glaze and brushing it on in the final minutes gives the chicken skin that gorgeous, lacquered finish you'd expect from a much more complicated recipe. Every ingredient here is straightforward and naturally free from tree nut concerns — no specialty swaps or label-reading anxiety required. A finishing hit of lime juice and fresh scallions lifts the whole pan just before serving, cutting through the richness of the coconut oil and caramelized vegetables. It's the kind of meal that looks impressive enough for company but comes together on a single pan in your own oven.
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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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