Andy was not feeling so well for a day or two and hardly ate anything - but I served this chicken and he couldn't get enough, neither could my kids. So 80 pounds of chicken breasts and they like legs and thighs [facepalm]. Thighs are delicious - for sure. Especially when they are soaked in a mixture of ranch dressing mix, paprika, and garlic powder. At first, I was a touch worried about it being too much flavor - but the reality was it was perfect. They bake at 500 degrees for 15 minutes which is a crazy high temp for my oven to be at unless it's doing a self-clean - but it worked well and that chicken came out great.
Nicholas ate more than I did. Bronwyn had seconds too. Andy? Maybe fourths? Maybe more? Safe to say this recipe is a keeper and will be repeated.
NOTE: I used boneless skinless thighs. Made for a leaner meal - as much as this cut can be lean.
Garlic Ranch Baked Chicken Thighs
Ingredients
3 Tbsp Ranch Seasoning unsalted
1 Tbsp smoked paprika
1 tsp black ground pepper
1.5 Tbsp garlic powder
1.5 tsp salt omit salt, if using salted ranch
4 Tbsp oil mayonnaise or buttermilk
Also:
4 lb chicken thighs about 9 pcs
3 Tbsp Ranch Seasoning unsalted
1 Tbsp smoked paprika
1 tsp black ground pepper
1.5 Tbsp garlic powder
1.5 tsp salt omit salt, if using salted ranch
4 Tbsp oil mayonnaise or buttermilk
Also:
4 lb chicken thighs about 9 pcs
Instructions
Preheat oven to 500F with the baking rack in the middle. Line a 9"x13" rimmed pan with parchment paper or foil for easier cleanup. Set aside.
In a bowl whisk together until combined 3 Tbsp ranch seasoning, 1 Tbsp smoked Paprika, 1 tsp black ground pepper, 1.5 Tbsp garlic powder, 1.5 tsp salt and 4 Tbsp of oil.
Trim the chicken thighs from the extra fat and skin leaving only enough skin to cover the top of the thigh. Alternatively you can remove the skin completely. Pat dry the chicken thighs with paper towels.
Combine the chicken thighs and seasoning together in a large ziplock bag or a bowl and massage the seasoning into the meat.
Arrange the chicken thighs on a baking sheet, tucking the ends of each thigh under itself and stretching the skin over the top. Now, place the pan into the preheated to 500F oven and bake at 500F the first 15 minutes and then 375F for 45 minutes.
About 30 minutes into the cooking loosely tent the top with foil to prevent the top from burning. Start to check if the chicken is done about 55 minutes from the start of baking. Depending on the size of the chicken thighs and your oven you might need more or less time than indicated. When the meat is easily torn off the chicken with a fork and the internal temperature registers at 165F the chicken thighs are done baking.
Remove from the oven, then transfer the chicken thighs to a serving plate and allow to rest for about 10 minutes before eating. This will allow the juices to be redistributed, which will prevent the meat from being dry. Garnish with parsley or cilantro if you wish
Preheat oven to 500F with the baking rack in the middle. Line a 9"x13" rimmed pan with parchment paper or foil for easier cleanup. Set aside.
In a bowl whisk together until combined 3 Tbsp ranch seasoning, 1 Tbsp smoked Paprika, 1 tsp black ground pepper, 1.5 Tbsp garlic powder, 1.5 tsp salt and 4 Tbsp of oil.
Trim the chicken thighs from the extra fat and skin leaving only enough skin to cover the top of the thigh. Alternatively you can remove the skin completely. Pat dry the chicken thighs with paper towels.
Combine the chicken thighs and seasoning together in a large ziplock bag or a bowl and massage the seasoning into the meat.
Arrange the chicken thighs on a baking sheet, tucking the ends of each thigh under itself and stretching the skin over the top. Now, place the pan into the preheated to 500F oven and bake at 500F the first 15 minutes and then 375F for 45 minutes.
About 30 minutes into the cooking loosely tent the top with foil to prevent the top from burning. Start to check if the chicken is done about 55 minutes from the start of baking. Depending on the size of the chicken thighs and your oven you might need more or less time than indicated. When the meat is easily torn off the chicken with a fork and the internal temperature registers at 165F the chicken thighs are done baking.
Remove from the oven, then transfer the chicken thighs to a serving plate and allow to rest for about 10 minutes before eating. This will allow the juices to be redistributed, which will prevent the meat from being dry. Garnish with parsley or cilantro if you wish
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