Sesame Free Sheet Pan Ginger-Scallion Chicken Dinner
Bright, bold, and built entirely on a single pan, this ginger-scallion chicken dinner is the kind of weeknight meal that looks like you tried way harder than you did. The glaze is where the magic happens — coconut aminos, fresh ginger, garlic, honey, apple cider vinegar, and turmeric come together into something deeply savory and a little sweet, with zero sesame oil or sesame-based sauces in sight. That matters more than it sounds, because so many Asian-inspired glazes and marinades lean on sesame as a default, making this style of dish tricky to navigate. Here, every ingredient is straightforward and easy to verify, so you can marinate with confidence. Sweet potato, zucchini, and carrots roast right alongside the bone-in chicken, soaking up all those caramelized pan drippings while the skin turns deep golden and crispy. A final brush of reserved glaze locks in a glossy finish, and a squeeze of lime juice plus fresh scallions and cilantro brighten everything up just before serving. It's a complete, colorful dinner that comes together on one pan and tastes like something you'd order at a restaurant.
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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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