Crispy Herb-Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits

Enjoy the savory delight of crispy, herb-infused chicken thighs paired with a tender, whole wheat drop biscuit. The chicken is marinated in olive oil, rosemary, thyme, garlic, and black pepper before baking to perfection, while the light biscuit is quickly dropped onto the baking sheet to complement every bite with a hearty, whole grain flavor.

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NUTRITION

567kcal
Protein
34.2g
Fat
31.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (180g)

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

Pinch Black Pepper

20g Whole Wheat Flour

1/2 tsp Baking Powder

Pinch Salt

2.5g Cold Unsalted Butter

30ml Low-Fat Milk

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken thigh dry with paper towels. Rub the chicken with olive oil, then season generously with dried rosemary, dried thyme, garlic powder, black pepper, and a pinch of salt.

  • 3

    Place the seasoned chicken thigh on the prepared baking sheet, skin side up. Bake in the preheated oven for about 35-40 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken bakes, prepare the drop biscuit dough. In a small bowl, whisk together whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Add the cold unsalted butter to the flour mixture. Using a fork or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

  • 6

    Pour in the low-fat milk and gently stir until just combined; avoid overmixing to keep the biscuits fluffy.

  • 7

    When there are about 10 minutes remaining on the chicken’s baking time, drop spoonfuls of the biscuit dough (about half the prepared amount) onto a separate lightly greased baking dish or onto a clean corner of the baking sheet if space permits.

  • 8

    Return the biscuits to the oven and bake for an additional 10-12 minutes until lightly golden and risen.

  • 9

    Remove both the chicken and biscuit from the oven. Serve the crispy herb-baked chicken thigh alongside your half-drop biscuit for a balanced, flavorful meal.

Crispy Herb-Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits

Enjoy the savory delight of crispy, herb-infused chicken thighs paired with a tender, whole wheat drop biscuit. The chicken is marinated in olive oil, rosemary, thyme, garlic, and black pepper before baking to perfection, while the light biscuit is quickly dropped onto the baking sheet to complement every bite with a hearty, whole grain flavor.

NUTRITION

567kcal
Protein
34.2g
Fat
31.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (180g)

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

Pinch Black Pepper

20g Whole Wheat Flour

1/2 tsp Baking Powder

Pinch Salt

2.5g Cold Unsalted Butter

30ml Low-Fat Milk

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken thigh dry with paper towels. Rub the chicken with olive oil, then season generously with dried rosemary, dried thyme, garlic powder, black pepper, and a pinch of salt.

  • 3

    Place the seasoned chicken thigh on the prepared baking sheet, skin side up. Bake in the preheated oven for about 35-40 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken bakes, prepare the drop biscuit dough. In a small bowl, whisk together whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Add the cold unsalted butter to the flour mixture. Using a fork or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

  • 6

    Pour in the low-fat milk and gently stir until just combined; avoid overmixing to keep the biscuits fluffy.

  • 7

    When there are about 10 minutes remaining on the chicken’s baking time, drop spoonfuls of the biscuit dough (about half the prepared amount) onto a separate lightly greased baking dish or onto a clean corner of the baking sheet if space permits.

  • 8

    Return the biscuits to the oven and bake for an additional 10-12 minutes until lightly golden and risen.

  • 9

    Remove both the chicken and biscuit from the oven. Serve the crispy herb-baked chicken thigh alongside your half-drop biscuit for a balanced, flavorful meal.