Baked Ranch Chicken Thighs

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top if you have one.
2. 2Pat the chicken thighs very dry with paper towels so the skin crisps.
3. 3Stir together dried parsley, dill, garlic powder, onion powder, chives, paprika, salt and pepper.
4. 4Rub the chicken with olive oil, then season all over with the ranch mixture. Arrange skin side up with space between pieces.
5. 5Roast for 35–40 minutes, until the skin is golden and the thickest part reaches at least 175°F. Sprinkle with Parmesan for the last 5 minutes.
6. 6Rest for 5 minutes, garnish with fresh parsley and serve. Refrigerate leftovers within 2 hours for up to 3–4 days.