Pork Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion chicken is one of those meals that looks and tastes like you put in way more effort than you actually did. Bone-in, skin-on chicken thighs and drumsticks roast up beautifully golden alongside sweet potato, zucchini, and carrots — all on a single pan, which means minimal cleanup and maximum flavor. The glaze is built from coconut aminos, fresh ginger, garlic, honey, apple cider vinegar, and turmeric, giving every bite a bright, savory-sweet punch with a gentle warmth underneath. Because the entire dish is built around whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking into your dinner. A final brush of reserved glaze right at the end creates that gorgeous, glossy finish you'd expect from a restaurant dish. A squeeze of lime and a scatter of fresh scallion greens and cilantro tie everything together with a pop of freshness that makes the whole pan sing. It's the kind of recipe you'll find yourself coming back to again and again.
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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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