Shellfish Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers serious flavor with almost no cleanup. Bone-in, skin-on chicken gets coated in a punchy glaze built from coconut aminos, fresh ginger, garlic, honey, and turmeric — then roasted alongside sweet potato, carrots, and zucchini until everything is caramelized and deeply satisfying. The trick of staggering the vegetables means nothing ends up mushy, and that final brush of reserved glaze gives the chicken skin a glossy, lacquered finish that looks like you worked way harder than you did. Every single ingredient here is naturally free from shellfish, so there's no need to scrutinize labels or worry about hidden seafood-derived sauces the way you might with store-bought marinades or takeout glazes. A squeeze of fresh lime and a scatter of scallion greens at the end brightens the whole pan and keeps the flavors lively. It's the kind of meal that comes together in one pan and disappears just as fast.
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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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