Baked Ranch Chicken Thighs (Print Version)
# Ingredients:
→ Poultry
01 -
6 bone-in, skin-on chicken thighs
→ Seasoning
02 -
1 oz dry ranch salad dressing mix
03 -
Black pepper, to taste
04 -
Salt, to taste
→ Liquids
05 -
2 tablespoons olive oil
06 -
1 tablespoon lemon juice (optional for thinning mixture)
→ Aromatics
07 -
1 clove garlic, pressed
# Instructions:
01 -
Set the oven temperature to 204°C (400°F) to prepare for baking.
02 -
Line a baking sheet with nonstick foil, ensuring the nonstick side faces up.
03 -
Place chicken thighs on the baking sheet with the fattest side facing upwards.
04 -
Generously season all sides of the chicken with salt and black pepper.
05 -
Bake the chicken for 25 minutes until the skin begins to crisp.
06 -
Combine ranch dressing mix, olive oil, and pressed garlic in a small bowl; add lemon juice to adjust consistency if necessary.
07 -
Brush the ranch and oil mixture evenly over each chicken thigh.
08 -
Return chicken to oven and bake until skin is golden brown and an instant-read thermometer inserted into the thickest part reads 74°C (165°F).
09 -
For extra crispiness, broil the chicken for 5 minutes closely monitoring to prevent burning.
# Notes:
01 -
Ensure the internal temperature reaches 74°C (165°F) for safe consumption. Adjust ranch mixture thickness with lemon juice as desired. Broiling adds crunch but requires vigilant monitoring to avoid burning.