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5 from 1 review

Baked Ranch Roast Chicken Thighs

Servings: 6
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Author: Krystel
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Ingredients
 

  • 6 chicken thighs, skin on, bone-in
  • 1/4 teaspoon course black pepper
  • 1 1 oz. packet Hidden Valley dry salad dressing mix
  • 3 tablespoons olive oil
  • 2 tablespoon lemon juice
  • 1 teaspoon minced garlic

Instructions
 

  • Preheat your oven to 400°F.
  • Place chicken thighs with skin facing up in a oiled (using 1 tablespoon of the oil oil) 11x8 baking dish.
  • Season generously with black pepper.
  • Bake for 25 minutes, or until the skin begins to crisp.
  • In a small bowl, mix the dressing seasoning with olive oil, lemon juice and minced garlic.
  • Brush the ranch and oil mixture over the chicken thighs.
  • Continue baking until the chicken is crispy, golden brown, and reaches an internal temperature of 165°F. Use an instant-read thermometer to ensure chicken is fully cooked.
  • For extra crispy skin, broil for 5 minutes, keeping a close eye to prevent burning.

Video

Serving: 1thigh, Calories: 338kcal, Carbohydrates: 6g, Protein: 18g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 796mg, Potassium: 240mg, Fiber: 0.05g, Sugar: 0.1g, Vitamin A: 89IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 1mg
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