Peanut Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are weeknight heroes, and this ginger-scallion version delivers serious flavor with minimal cleanup. Bone-in, skin-on chicken thighs and drumsticks roast alongside sweet potato, zucchini, and carrots until everything is caramelized and tender — the kind of meal that looks like you tried much harder than you did. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and turmeric, giving the chicken a glossy, deeply savory finish with just enough brightness from apple cider vinegar and a final squeeze of lime. Because every component is made from scratch with whole, recognizable ingredients, there's no need to scan labels or second-guess what's hiding in a bottled sauce. Marinating the chicken first and then brushing on a reserved portion of the glaze at the end is the move that takes the skin from golden to genuinely lacquered and irresistible. A scatter of fresh scallion greens and cilantro over the top right before serving keeps everything feeling vibrant and fresh. This one earns a permanent spot in the dinner rotation.
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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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