Bright, bold, and built entirely on real-food ingredients, this sheet pan dinner delivers caramelized chicken and tender roasted vegetables in one satisfying meal. The ginger-scallion glaze comes together with coconut aminos, fresh ginger, garlic, honey, and a hit of turmeric — nothing processed, nothing hidden, and absolutely no gelatin lurking in a sauce packet or seasoning blend. That matters more than it sounds, because plenty of store-bought glazes and marinades sneak in gelatin as a thickener or stabilizer, making weeknight cooking feel like a label-reading marathon. Here, you whisk the glaze yourself in minutes, so you know exactly what's going on the chicken. Bone-in, skin-on thighs and drumsticks roast up beautifully golden while sweet potato, zucchini, and carrots soak up all those savory, gingery drippings around them. A final brush of reserved glaze right at the end gives the skin that glossy, lacquered finish you'd expect from a much more complicated recipe. A squeeze of lime and a scatter of fresh scallions and cilantro pull everything together straight from the pan.
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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.
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