Wheat Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers bold, restaurant-worthy flavor with almost no cleanup. The glaze is built from coconut aminos instead of soy sauce, which means it's completely free of wheat while still delivering that deep, savory-sweet punch you'd expect from a good Asian-inspired marinade. Bone-in, skin-on chicken thighs and drumsticks roast up incredibly juicy, and the skin turns deep golden and lacquered after a final brush of reserved glaze near the end of cooking. Sweet potato, zucchini, and carrots roast right alongside the chicken, soaking up all those gingery, garlicky drippings as everything caramelizes together. A squeeze of fresh lime juice and a scatter of scallion greens at the finish brightens the whole pan and makes it feel genuinely special. Everything comes together on a single sheet pan with straightforward steps, so it's just as doable on a Tuesday night as it is for a casual weekend dinner with friends.
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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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