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  • 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 tablespoons water
  • 1 tablespoon lemon juice, to thin mixture if needed
  • 1 clove garlic, pressed


  • Preheat the oven to 400 F.
  • Cover a Baking sheet in foil, nonstick side up.
  • Place the chicken thighs on the baking sheet, fattest side up.
  • Generously season with salt and pepper.
  • Bake Chicken for 25 minutes, when skin has started to crisp.
  • In a small bowl, combine the dressing mix with the olive oil and minced garlic and blend. If needed, add lemon juice to thin mixture.
  • Brush the ranch and oil mixture over the chicken thighs.
  • Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
  • 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.
  • To get a tiny bit more crunch, broil for 5 minutes - watching chicken closely so it doesn't burn.

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