Seeds Free Sheet Pan Ginger-Scallion Chicken Dinner
Bone-in chicken thighs and drumsticks roasted at high heat until the skin turns deep golden and lacquered — this is the kind of weeknight dinner that looks like you tried much harder than you did. The glaze is built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric, giving every piece a glossy, savory-sweet finish with real depth. Sweet potato, carrots, and zucchini roast right alongside the chicken, soaking up all those drippings and caramelizing beautifully on the edges. Everything on this pan is naturally free from seeds and seed-derived ingredients, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. A finishing hit of lime juice and fresh scallion greens brightens the whole thing right before serving. It's a complete meal straight from one pan, which means less cleanup and more time to actually enjoy it.
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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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