Carrageenan Free Sheet Pan Ginger-Scallion Chicken Dinner
Bright, bold, and built entirely on whole ingredients, this sheet pan dinner delivers serious flavor through a homemade ginger-scallion glaze that comes together in minutes. Coconut aminos stand in for conventional soy sauce, which means you sidestep one of the most common hidden sources of carrageenan found in processed condiments and bottled sauces. Fresh ginger, garlic, turmeric, honey, and apple cider vinegar do all the heavy lifting here — nothing from a jar, nothing with a suspicious additive list. The chicken gets marinated, then roasted at high heat until the skin turns deep golden and lacquered with a finishing brush of that reserved glaze. Sweet potato, carrots, and zucchini roast right alongside, soaking up the drippings and caramelizing at the edges in the best possible way. A hit of lime juice and a scatter of fresh scallion greens at the end keeps everything tasting alive and vibrant. It's the kind of weeknight dinner that looks like you put in way more effort than you actually did.
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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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