Nightshade Free Sheet Pan Ginger-Scallion Chicken Dinner
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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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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