Cashew 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 minimal cleanup. Bone-in, skin-on chicken roasts alongside sweet potato, zucchini, and carrots until everything is caramelized and tender, making it a genuinely satisfying one-pan meal. The real star is the glaze — coconut aminos, fresh ginger, garlic, honey, and turmeric come together into something sticky, bright, and deeply savory that gets brushed on twice for maximum impact. Every single ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut-based sauces sneaking into your dinner. A final hit of lime juice and fresh scallions right before serving lifts the whole dish and keeps it feeling light despite all that roasted richness. It's the kind of recipe that looks impressive enough for guests but is honestly easy enough to pull off on a Tuesday night.
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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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