Dairy Free Sheet Pan Ginger-Scallion Chicken Dinner
Weeknight dinners don't get much more satisfying than a sheet pan loaded with golden, crispy-skinned chicken and a colorful mix of sweet potato, zucchini, and carrots. The real star here is the ginger-scallion glaze — coconut aminos, fresh ginger, garlic, honey, and turmeric come together into something deeply savory and just a little sweet, with no butter or cream anywhere in sight. Coconut aminos do a lot of heavy lifting in dairy-free cooking, delivering that rich, umami depth you'd normally chase with other sauces, and here it coats every piece of chicken beautifully. Marinating the chicken before it hits the oven means the flavors go all the way through, and that reserved glaze brushed on at the end gives the skin an irresistible lacquered finish. Everything roasts together on one pan, so the vegetables soak up all those drippings and caramelize at the edges while the chicken cooks through. A final hit of lime juice and fresh scallions brightens the whole thing up right before serving. It's the kind of meal that looks impressive straight from the pan but asks very little of you in the kitchen.
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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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