Oats Free Sheet Pan Ginger-Scallion Chicken Dinner
Bold, caramelized chicken with a glossy ginger-scallion glaze and a rainbow of roasted vegetables — this sheet pan dinner is the kind of weeknight meal that looks like you spent way more effort than you actually did. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric, giving every piece of chicken a deeply savory, slightly sweet finish with real depth. Sweet potato, zucchini, and carrots roast right alongside the chicken, soaking up the drippings and coming out tender with lightly crisped edges. Everything here is naturally free of grains and grain-derived ingredients, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. A finishing hit of lime juice and fresh scallion greens brightens the whole pan right before serving, cutting through the richness of the skin-on chicken thighs and drumsticks. It's the kind of dish that cleans up easily and feeds a crowd straight from the pan, which honestly makes it even better.
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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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