Garlic Ranch Crispy Baked Chicken Thighs

inspired by let the Baking begin!

Ingredients for Garlic Ranch Seasoning for Baked Chicken Thighs

3 Tbsp Ranch Seasoning, unsalted
1 Tbsp smoked paprika
1 tsp black ground pepper
1.5 Tbsp garlic powder
1.5 tsp salt (omit salt, if using salted ranch)
4 Tbsp oil, mayonnaise or buttermilk

1. Mix the marinade

In a bowl, whisk together the dry seasonings salt & pepper. Mix in the wet ingredient of your choice: oil, mayonnaise or buttermilk, to form a paste.

2. Prepare the chicken

Rinse and dry the chicken with paper towel. Remove excess fat.

Place the wet rub in a large zip lock baggie. Add chicken, a few pieces at a time, and massage in the paste to coat well. Repeat till all are in the bag, thoroughly coated.

Marinate overnight, if you can; at least 4 to 6 hours, if not. The longer the marinade, the better the flavor!

3. Bake to deliciousness!

Arrange the thighs on a baking sheet that is lined with parchment, for easier cleanup. Inset a rack onto the tray, to bring the chicken up off the base, and allow for better crisping. Add water to the base of the panto below the rack. It will catch the drippings and can be made into a wonderful gravy.

Place in a pre-heated 400 degree F. oven. Bake for an hour, until nicely browned and crispy skinned. Remove chicken to serving platter and pour drippings into a bowl. Let the fat rise to the surface and skim it off, reserve for gravy. Hold rest of drippings.

Gravy: Skim 2 tablespoons fat from top of chicken drippings. If you don't have that much, add butter to make up the difference. Sprinkle in 2 tablespoons flour and stir, cooking over medium heat, to get rid of the raw flour taste. Gradually whisk in chicken broth, about a cup to start, and the drippings wwith the fat removed. Cook until it's thickened. Give it a taste, adjust salt & pepper. Add in milk or cream to your desired consistency.