Pregnancy Friendly Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a lifesaver when energy is low and hunger hits hard, and this ginger-scallion chicken delivers serious flavor without a pile of dishes. Bone-in chicken thighs and drumsticks roast alongside sweet potato, carrots, and zucchini — a lineup that brings a solid mix of protein, complex carbs, and vegetables to the table in one go. The glaze is built from coconut aminos, fresh ginger, garlic, turmeric, and honey, so every ingredient is straightforward and easy to verify, which matters when you're being more careful about what goes into your meals. Marinating the chicken first means the flavors go deep, and roasting at high heat gets the skin beautifully golden and crisp. The used marinade is discarded before the chicken hits the pan, and the recipe calls for cooking to a confirmed internal temperature of 165°F — both smart steps that take the guesswork out of food safety. A final brush of reserved glaze adds a glossy, sticky finish, and a squeeze of lime juice over the vegetables brightens everything up just before serving. It's the kind of nourishing, feel-good dinner that looks impressive but comes together with minimal fuss.
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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)
Ingredient noteCook all poultry thoroughly when pregnant.
- 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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