BAKED RANCH CHICKEN THIGHS

 INGREDIENTS

• 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

INSTRUCTIONS

• 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.