LOW CARB MISSISSIPPI CHICKEN THIGHS

Pepperoncini Peppers and Ranch Dressing give these Low Carb Mississippi Chicken Thighs so much flavor. The meat is so tender and juicy and I love the peppery kick of the pepperoncini peppers.

Ingredients

• 1 tablespoon olive oil
• 8 chicken thighs
• salt and pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 (16-ounce) jar pepperoncini peppers, drained
• 8 tablespoons Ranch dressing, 1 gram of carbs or less
• 1 tablespoon chopped fresh dill

Instructions

• Preheat oven to 325 degrees.
• Heat the olive oil over medium-high heat in a large nonstick skillet.
• Season the chicken with salt and pepper and the garlic powder and onion powder.
• Place the chicken thighs in the skillet and cook until the skin is browned on both sides.
• Transfer chicken to a baking dish. Scatter the pepperoncini peppers around the chicken.
• Top each chicken thigh with a tablespoon of Ranch dressing. Sprinkle the dill on top.
• Cover with foil and bake for 45 minutes.
• Uncover and bake another 25 minutes.