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 apple cider vinegar — every ingredient is whole and clean, with nothing cured, preserved, or processed in ways that sneak in unwanted additives. That matters a lot when you're trying to avoid the hidden preservatives that show up in so many bottled sauces and marinades. Bone-in, skin-on chicken thighs and drumsticks roast up beautifully golden alongside sweet potato, zucchini, and carrots, all caramelizing together on a single pan at high heat. A reserved portion of the glaze gets brushed on at the very end, giving the skin that glossy, lacquered finish without any shortcuts. A final hit of fresh lime juice and sliced scallions brightens everything up right before serving. It's the kind of meal that looks impressive, tastes deeply savory and a little sweet, and gives you total peace of mind about what's actually on your plate.
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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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