Eggless Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are weeknight lifesavers, and this one delivers serious flavor with almost no cleanup. Bone-in, skin-on chicken gets coated in a bold glaze built from coconut aminos, fresh ginger, garlic, honey, and turmeric — then roasted alongside sweet potato, carrots, and zucchini until everything is caramelized and deeply satisfying. The whole dish comes together without a single egg in sight, and there's no need to scan labels or worry about hidden binders or coatings that sometimes sneak into store-bought marinades. A reserved portion of the glaze gets brushed on at the end, giving the chicken skin that glossy, lacquered finish you'd expect from a restaurant. A final hit of lime juice and fresh scallions brightens everything up just before serving. It's the kind of meal that looks impressive straight from the pan but honestly couldn't be simpler to pull off.
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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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