6 chicken thighs, bone-in, with skin on
white pepper, to taste
One 1 oz. packet dry ranch salad dressing mix
2 tablespoons olive oil
1 1/4 tablespoon lemon juice, to thin mixture if needed
1 clove garlic, pressed
Preheat the oven to 400 F.
Spray baking dish with non stick spray
Season with the pepper ( I didn't add salt as the package of ranch dressing has plenty in it)
Mix the package of ranch with olive oil, lemon juice and garlic to a small bowl and mix well.
Add the mixture to a large plastic bag that seals. Add one thigh at a time and cover with the mixture.
Add thighs to baking pan and bake for 30 minutes.
Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.
To get a tiny bit more crunch, broil for 5 minutes - watching chicken closely so it doesn't burn.
Gabe liked this, I thought it was so so . I don't eat the skin on the chicken and that's where most of the flavor was. Next time I'll take the skin off and debone the thighs.