Mediterranean Diet Friendly Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are already a weeknight hero, but this ginger-scallion version takes things to a whole new level with bold, layered flavors and a lineup of vegetables that genuinely earns its place on the plate. Sweet potato, zucchini, and carrots roast alongside bone-in chicken until everything is caramelized and tender, making this a complete, colorful meal with minimal cleanup. The glaze — built from fresh ginger, garlic, coconut aminos, turmeric, and a touch of honey — hits that perfect balance of savory, bright, and just slightly sweet. A finishing squeeze of lime juice and a scatter of fresh scallion greens pull the whole dish together with the kind of freshness that makes it feel restaurant-worthy. This approach fits naturally into a plant-forward, whole-food way of eating because every ingredient is real and recognizable — no processed sauces or mystery additives in sight. Marinating the chicken before it ever hits the oven means the flavors go deep, and that reserved glaze brushed on at the end gives the skin an irresistible glossy finish. It's the kind of recipe you'll find yourself coming back to on rotation.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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