- _ 4 to 6 chicken thighs (with bone-in, skin on)
- _ black pepper (for taste)
- _ 1 (1 oz) packet dry ranch salad dressing mix
- _ 2 tablespoons olive oil
- _ 1 clove garlic (pressed)
- Heat the oven 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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