• 6 chicken thighs, bone-in, with skin on
  • black pepper, to taste
  • 1 1 oz. packet dry ranch salad dressing mix
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice, to thin mixture if needed
  • 1 clove garlic, pressed


  1. Preheat the oven to 400 F.
  2. Cover a Baking sheet in foil, nonstick side up.
  3. Place the chicken thighs on the baking sheet, fattest side up.
  4. Generously season with salt and pepper.
  5. Bake Chicken for 25 minutes, when skin has started to crisp.
  6. 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.
  7. Brush the ranch and oil mixture over the chicken thighs.
  8. Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
  9. 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.
  10. To get a tiny bit more crunch, broil for 5 minutes – watching chicken closely so it doesn’t burn.

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