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, fresh ginger, garlic, honey, and a touch of turmeric — every ingredient is naturally free from fermented yeast, so there's no need to scrutinize labels or swap anything out. Bone-in, skin-on chicken thighs and drumsticks roast up incredibly juicy, and that reserved glaze gets brushed on at the end for a glossy, caramelized finish that looks seriously impressive. Sweet potato, zucchini, and carrots cook right alongside the chicken, soaking up all those savory-sweet drippings as everything roasts together at high heat. A final hit of fresh lime juice and scattered scallion greens brightens the whole pan just before serving. It's the kind of meal that feels indulgent but is genuinely wholesome from start to finish — no shortcuts, no compromises.
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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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