Lactose Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers bold, restaurant-worthy flavor with almost no cleanup. The glaze — built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — is completely free of dairy at every step, so there's no need to swap or substitute a thing. Bone-in, skin-on chicken thighs and drumsticks roast up beautifully golden and juicy, while sweet potato, carrots, and zucchini caramelize alongside them on the same pan. A reserved portion of the glaze gets brushed on right at the end, giving the skin that sticky, glossy finish that makes this dish look as good as it tastes. A final hit of lime juice and fresh scallions brightens everything up just before serving. It's the kind of meal that feels impressive enough for guests but is genuinely easy enough for a Tuesday night.
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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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