Caffeine Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are the weeknight hero you never want to give up, and this ginger-scallion version delivers serious flavor with almost no cleanup. A glossy glaze built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric coats bone-in chicken until the skin turns deep golden and lacquered in the oven. Sweet potato, zucchini, and carrots roast right alongside, soaking up all those savory-sweet drippings as everything caramelizes together. The whole thing is naturally free of coffee, tea, chocolate, and any other stimulants — every ingredient on this list is clean and straightforward, so there's nothing to second-guess. A final hit of fresh lime juice and sliced scallions brightens the whole pan right before serving, making it feel restaurant-worthy with zero extra effort. It's the kind of meal that looks impressive enough for company but comes together on a single tray on any given Tuesday.
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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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