I could even claim that these gluten-free gingersnaps are my new all-time favorite cookie because they are the greatest I’ve ever cooked! They contain nut and oat flour and are loaded with fresh ginger and spices for a flavorful punch. The ideal cookie, in my opinion, is soft on the inside and crispy on the exterior. They truly are that!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- nonstick cooking spray
- ½ cup panko bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 4 (5 ounce) bone-in, skin on chicken thighs
- ¼ cup melted butter
- 2 tablespoons Dijon mustard
- 1 ½ pounds tri-color baby potatoes (red, gold, and purple)
- 1 pound fresh green beans, trimmed
- 1 teaspoon dried thyme
- freshly cracked salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
- Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.
- Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
- Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- You can use melted margarine instead of butter.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 8 g |
| Protein | 33 g |
| Saturated Fat | 13 g |
| Sodium | 509 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This was easy and very tasty. I also liked that it was easy to clean up afterwards.
Took much longer to cook than the recipe indicated, and was very bland. Won’t be making this again.
We made this last night for dinner. I did carrots instead of potatoes and it was a hit. We will definitely be making this again – even my 4 year old ate it up.
This is a nice tasting recipe that’s simple to prepare. I didn’t have panko crumbs so I used a mixture of crushed Town House crackers and regular breadcrumbs. The chicken took longer to cook which overcooked the green beans a little. Next time I will wait to add the green beans for the last 15 minutes or so. A very nice Sunday evening meal!
This recipe was amazing! I ended up making a bit more of the sauce to mix the veggies in. I seasoned everything with thyme, seasoned salt, and added some garlic salt to the chicken. I cooked it at 425 degrees for 35 minutes, and it was perfect! I forgot to use a non-stick spray on the foil, but it didn’t need it, as the butter in the sauce made sure nothing stuck. I’ll definitely be making this again.