Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs (8 count)
  • 2 tbsp extra virgin olive oil
  • 1 oz Hidden Valley Ranch dry mix packet
  • 1 tsp smoked paprika
  • 0.5 tsp aluminum-free baking powder
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh chives, minced (optional garnish)
  • 4 lemon wedges

Instructions:

  1. Preheat your oven to 400°F (200°C). Place a wire cooling rack on top a large rimmed baking sheet to ensure airflow.
  2. Use paper towels to pat the chicken thighs bone-dry on all sides. Removing surface moisture is critical for achieving crispy skin.
  3. In a small mixing bowl, whisk together the ranch seasoning packet, smoked paprika, baking powder, and cracked black pepper.
  4. Coat the chicken thighs lightly with olive oil. Gently lift the skin of each thigh and rub approximately one teaspoon of the seasoning mix directly onto the meat. Generously season the exterior skin with the remaining rub.
  5. Arrange the chicken thighs on the prepared wire rack. Roast in the center of the oven for 35 minutes, or until the skin is mahogany brown and the internal temperature reaches 175°F (80°C).
  6. Remove from oven and let rest for 5 minutes. Garnish with fresh chives and serve with lemon wedges.