Ingredients
Method
- Heat your oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil and mist it lightly with cooking spray.
- Blot the chicken thighs dry with paper towels. The drier the skin, the crispier the final crust.
- In a small bowl, stir together the baking powder, ranch seasoning, garlic powder, and black pepper until combined.
- Rub the spice blend all over each thigh, coating both the skin side and the underside.
- Place the thighs skin side up on the prepared baking sheet, leaving a little space between them so air can circulate.
- Bake for 30 to 40 minutes, until deeply golden and crisp. If your oven has a convection or air fryer setting, use it for extra crunch, and begin checking boneless thighs at 25 minutes.
- Test for doneness by inserting an instant-read thermometer into the thickest part of a thigh without touching the bone; it should read 165°F.
- Drizzle the pan juices over the cooked thighs, then serve hot with your favorite sides.
Nutrition
Notes
Pat the chicken dry twice if needed before roasting; extra moisture prevents crisp skin.
Do not skip the baking powder: it helps the skin blister and turn crunchy.
Ranch seasoning packets vary in sodium, so taste before adding extra salt.
Store leftovers in an airtight container in the fridge for up to 4 days and reheat on a sheet pan at 350°F.
For a California twist, serve with sliced Hass avocado and a squeeze of Meyer lemon.
These thighs are great with mashed potatoes, roasted vegetables, or a crisp green salad.