Capsaicin Free Sheet Pan Ginger-Scallion Chicken Dinner
Bright, aromatic, and deeply satisfying, this sheet pan dinner delivers bold flavor without a single source of heat or capsaicin. The ginger-scallion glaze is the real star — built from coconut aminos, fresh ginger, honey, garlic, and a touch of turmeric, it caramelizes beautifully over the chicken as it roasts, creating a glossy, savory-sweet finish that tastes anything but plain. Bone-in, skin-on chicken thighs and drumsticks stay incredibly juicy while the skin crisps up to a deep golden brown, and the sweet potato, carrots, and zucchini roasting alongside soak up all those drippings in the best possible way. So many marinades and glazes sneak in chili paste, hot sauce, or pepper-based seasonings, but every ingredient here is chosen with intention — warm and fragrant rather than fiery. A final hit of fresh lime juice and scattered scallion greens brightens the whole pan right before serving, making it feel restaurant-worthy with minimal effort. Everything comes together on a single pan, which means easy cleanup and a genuinely impressive weeknight dinner that the whole table can enjoy.
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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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