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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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.
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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