Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers bold, restaurant-worthy flavor with almost no cleanup. Bone-in, skin-on chicken roasts up with gloriously crispy skin while sweet potato, zucchini, and carrots caramelize alongside it, soaking up every bit of the pan drippings. The real star is the glaze — coconut aminos, fresh ginger, honey, turmeric, and garlic come together into something deeply savory and just a little sweet, brushed over the chicken in the final minutes so it sets into a sticky, glossy finish. For anyone navigating a diet that cuts out fungi, this kind of recipe is a breath of fresh air — no umami shortcuts from mushroom-based sauces or broths, just clean, vibrant ingredients doing all the heavy lifting. A squeeze of lime over the roasted vegetables at the end brightens everything up, and the fresh scallion greens and cilantro scattered on top make it look as good as it tastes. It's the kind of one-pan meal that feels special enough for company but easy enough to pull off on a Tuesday night.
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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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