Gut Friendly Sheet Pan Ginger-Scallion Chicken Dinner
Roasted chicken thighs and drumsticks come out of the oven deeply golden, lacquered in a fragrant glaze built from fresh ginger, garlic, coconut aminos, and turmeric — the kind of meal that smells incredible before it even hits the table. Sweet potato, carrots, and zucchini roast right alongside the chicken, soaking up all those savory, slightly sweet drippings as they caramelize. Everything on this sheet pan earns its place from a gut-friendly standpoint: coconut aminos stand in for soy sauce without the additives, apple cider vinegar brings a gentle tang that supports digestion, and anti-inflammatory ginger and turmeric do real work in the glaze. The technique of marinating the chicken first, then finishing with a reserved portion of the glaze, means you get layers of flavor without any shortcuts or processed sauces you'd have to scrutinize at the store. A final hit of fresh lime juice and scallion greens brightens everything right before serving, keeping the dish feeling light even though it's genuinely satisfying. Cleanup is minimal, the ingredients are whole and recognizable, and the whole thing comes together on a single pan — which is exactly the kind of weeknight win that makes eating this way feel effortless rather than restrictive.
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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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