Walnut 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 bright, aromatic glaze built from coconut aminos, fresh ginger, garlic, honey, and turmeric — then roasted alongside sweet potato, carrots, and zucchini until everything is caramelized and tender. A reserved portion of that glaze gets brushed on at the very end, giving the chicken skin a gorgeous, glossy finish that looks like it took way more effort than it did. For anyone navigating tree nut concerns, this recipe is naturally free of them — every ingredient is straightforward and easy to verify, with no sauces or spice blends that tend to hide unexpected additions. The finishing hit of fresh lime juice and scallion greens wakes the whole pan up and keeps it feeling light despite how satisfying it is. This is the kind of meal that earns a permanent spot in your rotation.
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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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