Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers bold, satisfying flavor without leaning on the warm spices that so many similar recipes rely on. The glaze is built from coconut aminos, fresh ginger, garlic, turmeric, honey, and apple cider vinegar — a punchy, savory-sweet combination that coats the chicken beautifully and caramelizes into something glossy and deeply aromatic in the oven. Bone-in, skin-on thighs and drumsticks roast up with crispy, golden skin while staying juicy all the way through, and the sweet potato, carrots, and zucchini underneath soak up every bit of those drippings. A finishing hit of fresh lime juice and sliced scallion greens brightens the whole pan right before serving. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely exciting find — so many glazed chicken dishes sneak it in, but every ingredient here is straightforward and easy to verify. It's the kind of meal that looks impressive enough for guests but comes together on a single pan with minimal cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
