MSG Free Sheet Pan Ginger-Scallion Chicken Dinner
This sheet pan dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Bone-in chicken roasts alongside sweet potato, zucchini, and carrots until everything is caramelized and tender, all on a single pan with minimal cleanup. The real star is the ginger-scallion glaze — built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — which gets brushed over the chicken in the final minutes for a glossy, deeply savory finish. Coconut aminos stand in beautifully for soy sauce here, delivering that rich umami depth without any added glutamates, so you get bold flavor from whole, clean ingredients alone. A squeeze of fresh lime juice and a scatter of scallion greens at the end brighten everything up and make the dish feel genuinely restaurant-worthy. If you've been burned by store-bought sauces and marinades hiding unwanted additives, making this glaze from scratch takes just a few minutes and puts you completely in control of what goes on the table. It's a satisfying, colorful dinner that proves eating clean doesn't have to mean eating boring.
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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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