Gluten Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers serious flavor with almost no cleanup. Bone-in, skin-on chicken roasts alongside sweet potato, zucchini, and carrots until everything is caramelized and tender — the kind of meal that looks like you put in way more effort than you actually did. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and turmeric, which means it's naturally free of wheat and soy without any specialty swaps or substitutions required. Coconut aminos can be a revelation for anyone who's missed that savory, umami-rich depth in sauces — it does the job beautifully here. A final brush of reserved glaze in the last few minutes of roasting gives the chicken skin that glossy, sticky finish that makes everyone reach for a second piece. A squeeze of lime and a scatter of fresh scallions and cilantro at the end brighten the whole pan and tie all the bold flavors together. It's a complete, colorful dinner straight from one pan — no sides needed, no second-guessing the ingredient labels.
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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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