Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers bold, restaurant-worthy flavor with minimal cleanup. Bone-in, skin-on chicken roasts alongside sweet potato, carrots, and zucchini, all brought together by a glossy glaze built from coconut aminos, fresh ginger, honey, turmeric, and garlic. The result is caramelized, fragrant, and deeply satisfying — the kind of meal that makes the whole kitchen smell incredible. For anyone navigating celery-free eating, this recipe is naturally free of the ingredient without any awkward substitutions or workarounds; every component is straightforward and easy to verify. A finishing hit of lime juice and fresh scallions brightens everything up just before serving, cutting through the richness of the roasted chicken. It all comes together on a single pan, which means less time scrubbing dishes and more time enjoying dinner.
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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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