Bone-in, skin-on chicken thighs and drumsticks are the star here, delivering crispy, golden skin and juicy meat that holds up beautifully to a bold ginger-scallion glaze. That glaze — built from coconut aminos, fresh ginger, garlic, honey, turmeric, and apple cider vinegar — caramelizes in the oven into something deeply savory and just a little sweet. Sweet potato, carrots, and zucchini roast right alongside the chicken, soaking up all those drippings and becoming tender and caramelized at the edges. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum flavor payoff. A final hit of fresh lime juice, green scallions, and cilantro brightens everything up right before serving. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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.
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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