Seed Oil Free Sheet Pan Ginger-Scallion Chicken Dinner
Bone-in, skin-on chicken thighs and drumsticks roast up gloriously crispy on a single pan alongside sweet potato, zucchini, and carrots — the kind of weeknight dinner that looks like you tried way harder than you did. The whole thing comes together with coconut oil instead of the refined vegetable and canola oils that sneak into so many sheet pan recipes, making it a genuinely clean cook from start to finish. A sticky ginger-scallion glaze built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric gets brushed over the chicken in the final minutes, turning the skin lacquered and deeply savory. Marinating the chicken first means every bite is packed with flavor all the way through, not just on the surface. The vegetables roast in stages so nothing gets mushy — the sweet potato and carrots go in early to soften, then the zucchini joins later to stay tender without turning to mush. A finishing hit of fresh lime juice and scattered scallion greens brightens the whole pan right before serving. It's the kind of recipe you'll come back to on rotation because cleanup is minimal and the payoff is enormous.
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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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