Pistachio Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are the weeknight heroes we all need, and this ginger-scallion version delivers serious flavor with minimal cleanup. Bone-in, skin-on chicken roasts alongside sweet potato, zucchini, and carrots, all brought together by a bright glaze built from coconut aminos, fresh ginger, garlic, honey, and a hit of turmeric. The trick of reserving a portion of that glaze and brushing it on in the final minutes gives the chicken skin an irresistible lacquered finish that looks like you worked way harder than you did. A squeeze of lime and a scatter of fresh scallion greens at the end cut right through the richness and keep every bite lively. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient is straightforward and easy to verify at the store. It's the kind of meal that fills the kitchen with an incredible aroma and lands on the table looking genuinely impressive, straight from the pan.
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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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