Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers serious flavor with almost no cleanup. Bone-in, skin-on chicken roasts up golden and juicy alongside sweet potato, carrots, and zucchini — a colorful, satisfying spread that comes together on a single pan. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric, giving every bite a bright, slightly sweet, deeply savory punch. Coconut aminos stand in beautifully for soy sauce here, which means the whole dish stays completely free of soy and any legume-derived ingredients without sacrificing that umami depth. Marinating the chicken first lets those flavors soak all the way in, and brushing on the reserved glaze at the end creates that gorgeous, glossy finish you'd expect from a restaurant dish. A final hit of lime juice and fresh scallions ties everything together and keeps it feeling light. It's the kind of meal that looks impressive straight from the oven but honestly couldn't be simpler to pull off.
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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.
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