Mustard Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are weeknight heroes, and this ginger-scallion version delivers bold, restaurant-worthy flavor with almost no cleanup. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and a splash of apple cider vinegar — deeply savory and aromatic without a drop of mustard or any of the condiments that so often sneak it in. That matters more than you might think, because mustard hides in a surprising number of store-bought marinades, spice blends, and glazes under names that don't always make it obvious. Here, every ingredient is straightforward and easy to verify, so you can cook with total confidence. Bone-in, skin-on chicken thighs and drumsticks roast up juicy and caramelized alongside sweet potato, zucchini, and carrots, all getting a final brush of that glossy glaze in the last few minutes of cooking. A squeeze of lime and a scatter of fresh scallion greens and cilantro finish everything off with brightness. It's the kind of meal that looks like you put in serious effort — and tastes even better than it looks.
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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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