Rice Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion chicken delivers serious flavor without a single grain in sight. Bone-in, skin-on chicken pieces roast up golden and juicy alongside sweet potato, zucchini, and carrots — a naturally hearty combination that doesn't need any filler to feel like a complete meal. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and turmeric, which means it's rich and savory without relying on soy sauce or any grain-based condiments that can sneak rice derivatives into the mix. Marinating the chicken before it hits the oven lets all those bold aromatics really sink in, and that final brush of reserved glaze gives the skin a gorgeous, sticky finish. A squeeze of lime and a scatter of fresh scallion greens at the end brighten everything up just before serving. It all comes together on one pan, which means minimal cleanup and maximum satisfaction — exactly what a busy evening calls for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!