Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers serious flavor without any of the nightshade ingredients — no tomatoes, no peppers, no paprika — that can make so many roasted chicken recipes off-limits. Instead, the bold work is done by a glossy glaze built from coconut aminos, fresh ginger, garlic, turmeric, and honey, which caramelizes beautifully over bone-in, skin-on chicken as it roasts at high heat. Sweet potato, zucchini, and carrots round out the pan, soaking up the drippings and turning tender and golden at the edges. The technique of reserving a portion of the glaze and brushing it on in the final minutes is what gives the chicken that lacquered, restaurant-worthy finish. A squeeze of lime and a scatter of fresh scallion greens right before serving brightens everything up and keeps the dish feeling light despite how satisfying it is. It all comes together on a single pan, which means minimal cleanup and maximum flavor — exactly what a busy night calls for.
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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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