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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
