High Fructose Corn Syrup Free Sheet Pan Ginger-Scallion Chicken Dinner
So many bottled sauces and marinades sneak in high fructose corn syrup, which makes a glazed chicken dish feel like a minefield at the grocery store. This sheet pan dinner sidesteps all of that by building its bold, sticky glaze entirely from coconut aminos, fresh ginger, honey, apple cider vinegar, and garlic — real ingredients you can actually read on the label. The result is a deeply savory, slightly sweet coating that caramelizes beautifully on bone-in chicken thighs and drumsticks as they roast at high heat. Sweet potato, zucchini, and carrots cook right alongside the chicken, soaking up all those pan drippings and ginger-scallion flavor as they go. A final brush of reserved glaze in the last few minutes gives the skin that gorgeous, lacquered finish you'd expect from a restaurant dish. A squeeze of fresh lime and a scatter of scallion greens brighten everything up just before serving, straight from the pan. It's a complete, crowd-pleasing dinner with zero shortcuts that compromise your ingredients.
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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
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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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