Ingredients
Method
Preparation
- Preheat your oven to 425°F and place a rack in the center of the oven. Line a baking sheet with foil or parchment for easier cleanup.
- Pat the chicken thighs very dry with paper towels.
- In a small bowl, combine the ranch seasoning, salt, and pepper. Stir until evenly mixed.
- Rub each thigh with olive oil, coating both the skin and underside.
- Sprinkle the seasoning mix over both sides of the thighs, then press gently to adhere.
- Arrange the thighs skin-side up on the baking sheet, leaving space between each piece.
Cooking
- Bake bone-in thighs for 25 to 35 minutes, or boneless for 20 to 30 minutes, until an instant-read thermometer reads 165°F.
- If you like extra color, broil for 1 to 2 minutes at the end while watching closely.
- Remove the chicken and let it rest for 5 minutes before serving.
Nutrition
Notes
Serve with side dishes like mashed potatoes, roasted vegetables, or a tossed salad. For storage, refrigerate leftovers in an airtight container for 3 to 4 days or freeze for up to 3 months. Reheat in a 350°F oven to maintain crispness.