Macadamia Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are the weeknight hero you never want to give up, and this ginger-scallion version delivers serious flavor with minimal 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 real star is the glaze: coconut aminos, fresh ginger, garlic, honey, turmeric, and apple cider vinegar whisked into something bright and deeply savory. Letting the chicken marinate before it hits the oven means every bite is packed with flavor all the way through, not just on the surface. A final brush of reserved glaze in the last few minutes gives the skin that glossy, caramelized finish you'd expect from a much more complicated recipe. A squeeze of lime and a scatter of fresh scallions and cilantro right before serving lifts the whole dish and keeps it feeling fresh. Every ingredient here is straightforward and nut-free by nature, so there's no need to scrutinize labels or swap anything out — just cook and enjoy.
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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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