Soy Free Sheet Pan Ginger-Scallion Chicken Dinner
One pan, zero fuss, and a glaze that makes the whole kitchen smell incredible — this ginger-scallion chicken dinner is the kind of weeknight meal that feels way more impressive than the effort involved. Bone-in, skin-on chicken thighs and drumsticks roast alongside sweet potato, zucchini, and carrots until everything is caramelized and tender, with the chicken skin turning deep golden and crispy. The magic is in the glaze: coconut aminos stand in for traditional soy sauce, delivering that same savory, umami-rich depth without any soy whatsoever. Fresh ginger, garlic, honey, apple cider vinegar, and turmeric round it out into something bright, bold, and a little addictive. A finishing hit of lime juice and fresh scallions lifts the whole pan right before serving, cutting through the richness beautifully. If you've been burned by store-bought sauces hiding soy in the fine print, making this glaze from scratch takes just a few minutes and puts you fully in control of every ingredient. It's a complete dinner straight from the sheet pan — colorful, satisfying, and genuinely hard to stop eating.
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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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