Garlic Ranch Baked Chicken Thighs

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By massaging the ail and farm seasoning comfortably into the meat, the doormat thighs move out so flavorful that group are often dumfounded that this become of tang can grow out flat though no marinating was involved.

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Ingredients

• Ingredients for Garlic Ranch Seasoning for Baked Chicken Thighs
• 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

• How to make Garlic Ranch Baked Chicken Thighs
• 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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