Nutmeg Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers serious flavor with minimal cleanup. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — bold, aromatic, and completely free of any warm spices that might otherwise sneak into a marinade like this. Bone-in, skin-on chicken thighs and drumsticks roast up beautifully golden while sweet potato, carrots, and zucchini caramelize alongside them, soaking up all those savory-sweet drippings. A reserved portion of the glaze gets brushed on right at the end, giving the skin that glossy, lacquered finish you'd expect from a much more complicated recipe. A final hit of fresh lime juice and sliced scallions brightens everything up just before serving. It's the kind of dish that looks impressive straight from the pan but honestly couldn't be simpler to pull off.
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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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