Citric Acid Free Sheet Pan Ginger-Scallion Chicken Dinner
Bone-in chicken thighs and drumsticks roasted at high heat until the skin turns deep golden and lacquered — this is the kind of weeknight dinner that looks far more impressive than the effort involved. The ginger-scallion glaze is built from coconut aminos, fresh ginger, garlic, honey, and turmeric, giving you bold, savory-sweet flavor without any of the citric acid that sneaks into so many bottled sauces and marinades. Sweet potato, carrots, and zucchini roast right alongside the chicken, soaking up all those drippings and caramelizing beautifully on the edges. A finishing drizzle of fresh lime juice over the vegetables adds brightness the natural way, keeping everything clean and free from processed acidulants. The reserved glaze gets brushed on in the final minutes, creating that glossy, sticky coating that makes every bite genuinely satisfying. Everything comes together on a single pan, which means less cleanup and more time actually enjoying the meal.
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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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