Red Meat Allergy Friendly Sheet Pan Ginger-Scallion Chicken Dinner
One pan, zero fuss, and a seriously satisfying dinner that keeps things completely clear of beef, pork, lamb, or any other red meat. Bone-in chicken thighs and drumsticks are the star here, roasted alongside sweet potato, zucchini, and carrots until everything is caramelized and tender. The ginger-scallion glaze — built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — gets brushed on at the end so the chicken finishes with a glossy, deeply savory coat that looks as good as it tastes. A final hit of lime juice and fresh scallions brightens the whole pan right before serving, cutting through the richness in the best possible way. Because every ingredient is straightforward and whole-food based, there's no need to scrutinize labels for sneaky meat-derived additives or hidden broths. It's the kind of weeknight dinner that feels like you put in way more effort than you actually did, and the cleanup is just as easy as the cooking.
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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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