Sheet pan dinners are the weeknight hero you never want to give up, and this ginger-scallion version delivers bold, restaurant-worthy flavor with minimal cleanup. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — naturally free from any grain-based sauces or condiments that can sneak rye into an otherwise clean meal. Bone-in, skin-on chicken thighs and drumsticks roast up with gloriously crispy skin, while sweet potato, carrots, and zucchini caramelize beautifully around them. A reserved portion of the glaze gets brushed on right at the end, giving the chicken that sticky, glossy finish that makes everyone reach for seconds. A final hit of lime juice and fresh scallions brightens the whole pan and keeps things feeling light despite how deeply satisfying the dish is. Everything here is whole-food and straightforward, so you can skip the label-reading stress and just cook.
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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.
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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