Pecan Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers serious flavor without any fuss. Bone-in, skin-on chicken thighs and drumsticks roast up golden and juicy alongside sweet potato, zucchini, and carrots — a colorful, satisfying spread that comes together on a single pan. The real star is the glaze: coconut aminos, fresh ginger, garlic, honey, turmeric, and apple cider vinegar whisk together into something deeply savory and just a little sweet. Marinating the chicken before it hits the oven lets all those bold flavors soak in, and a final brush of reserved glaze in the last few minutes gives the skin that gorgeous, lacquered finish. A squeeze of lime and a scatter of fresh scallion greens at the end brighten everything up beautifully. Every ingredient here is naturally free from tree nuts, so there's no label-reading stress or substitution gymnastics required — just straightforward, wholesome cooking. Serve it straight from the pan and let everyone dig in.
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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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