Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 packet (28g) dry ranch dressing mix
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • ½ tsp cracked black pepper
  • ½ tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper so cleanup is a breeze.
  2. Pat the chicken thighs bone dry using paper towels. until the skin feels tacky and not slippery Note: moisture is the enemy of crispiness.
  3. Rub each thigh with olive oil. Use your hands to make sure every inch of the skin is covered.
  4. In a small bowl, whisk together the ranch dressing mix, baking powder, garlic powder, black pepper, and smoked paprika.
  5. Generously coat each thigh with the rub. Press the spices into the skin and slide some under the skin for a velvety interior flavor.
  6. Arrange the thighs skin side up on the sheet. Leave a little space between them so the air can circulate.
  7. Bake for 30-35 minutes until the skin is mahogany colored and sizzling.
  8. Use a thermometer to check for 165°F (74°C) to 175°F (80°C) at the thickest part.
  9. Remove from the oven and let the meat rest for 5 minutes. This lets the juices redistribute so they don't run out on the plate.