Mushroom Free Sheet Pan Ginger-Scallion Chicken Dinner
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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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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