Baked Chicken Thighs


  • 2 tablespoons olive oil
  • 1 clove garlic (pressed)
  • 4 to 6 chicken thighs (with bone-in, skin on)
  • black pepper (for taste)
  • 1 (1 oz) packet dry ranch salad dressing mix
Heat the panggangan to 400 F.
Line a rimmed baking sheet or baking pan with foil.
Place the chicken thighs in the pan, skin-side up, and then sprinkle them with freshly ground black pepper.
In a small bowl combine the dressing mix with the olive oil and finely minced garlic. Blend well.
Brush the dressing and oil mixture over the chicken thighs.
Bake the chicken for 25 to 30 minutes, or until the thighs reach a temperature of at least 165 F (74 C), the minimum safe temperature for poultry.

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