Ingredients
Scale
- 6 chicken thighs, bone-in, with skin on
- black pepper, to taste
- 1 1 oz. packet dry ranch salad dressing mix
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, to thin mixture if needed
- 1 clove garlic, pressed
Instructions
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Preheat the oven to 400 F.
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Cover a Baking sheet in foil, nonstick side up.
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Place the chicken thighs on the baking sheet, fattest side up.
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Generously season with salt and pepper.
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Bake Chicken for 25 minutes, when skin has started to crisp.
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In a small bowl, combine the dressing mix with the olive oil and minced garlic. If needed, add lemon juice to thin mixture.
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Brush the ranch and oil mixture over the chicken thighs.
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Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
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To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.
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To get a tiny bit more crunch, broil for 5 minutes – watching chicken closely so it doesn’t burn.