Emulsifier Free Sheet Pan Ginger-Scallion Chicken Dinner
Bright, bold, and built entirely from whole-food ingredients, this sheet pan dinner delivers serious flavor without a single additive or emulsifier in sight. The glaze is the real star — coconut aminos, fresh ginger, garlic, honey, and apple cider vinegar come together into something sticky, savory, and deeply aromatic that you'll want to put on everything. Bone-in, skin-on chicken thighs and drumsticks roast up with gloriously crispy skin, while sweet potato, carrots, and zucchini caramelize alongside them on the same pan. For anyone navigating emulsifier-free eating, store-bought sauces and marinades are often a minefield of lecithins and polysorbates — here, every single component is made from scratch with ingredients you can actually pronounce. A finishing brush of reserved glaze in the last few minutes gives the chicken that glossy, restaurant-worthy look without any shortcuts. A squeeze of lime and a scatter of fresh scallions and cilantro at the end lift the whole dish with brightness. One pan, minimal cleanup, and a dinner that genuinely tastes like you tried much harder than you did.
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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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