Hazelnut Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are the weeknight hero nobody argues with, and this ginger-scallion version delivers serious flavor without any of the fuss. A bright, punchy glaze built from coconut aminos, fresh ginger, garlic, honey, and turmeric coats bone-in chicken thighs and drumsticks, giving you caramelized, glossy skin and deeply savory meat straight from the oven. Sweet potato, carrots, and zucchini roast right alongside, soaking up all those drippings and becoming tender and golden at the edges. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward and easy to verify, with no nut-based oils, pastes, or sauces hiding in the glaze. A finishing hit of lime juice and fresh scallions brightens everything up just before serving, making it feel restaurant-worthy with almost no extra effort. It all comes together on a single pan, which means cleanup is as easy as the cooking itself.
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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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