Sheet pan dinners are the weeknight hero you never want to give up, and this ginger-scallion version delivers serious flavor with almost no cleanup. Bone-in, skin-on chicken roasts alongside sweet potato, zucchini, and carrots until everything is caramelized and tender, while a glossy glaze built from coconut aminos, fresh ginger, garlic, honey, and turmeric does all the heavy lifting in the flavor department. Every single ingredient here is naturally free from lupin — no flour blends, no legume-based coatings, no hidden fillers that can sneak into marinades or spice mixes. The technique is smart too: the root vegetables get a head start in the oven so everything finishes at the same time, and a final brush of reserved glaze gives the chicken that lacquered, restaurant-worthy finish. A squeeze of lime and a scatter of fresh scallion greens at the end brighten the whole pan right before it hits the table. It's bold, warming, and completely unfussy — the kind of meal that looks like you tried much harder than you actually did.
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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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