Spicy Baked Chicken Thighs

Hidden Valley Ranch/Garlic/Paprika Baked Chicken

4 lb Bone-in, Skinless Chicken Thighs

3 Tbsp Hidden Valley Ranch Dressing and Dip powdered mix

1 1/2 Tbsp garlic powder

1 Tbsp semi-sweet smoked paprika

1 tsp ground black pepper

4 Tbsp olive oil

Preheat oven to 500 Fahrenheit.  Line a 9×12 baking dish with foil.

If the chicken thighs have skin, pull it off.

Mix together the dressing mix, garlic powder, paprika and black pepper in a large bowl, then whisk in the olive oil.

Pat dry the chicken, using paper towels, and then add the thighs to the mixture in the large bowl.  Turn and coat the chicken thoroughly with the spice mixture.

Place the thighs in a single layer in the baking dish.  Roast at 500 for 10 minutes, then lower the heat to 375 Fahrenheit.  Bake another 45 minutes and check with a thermometer—you are looking for 165 Fahrenheit.  You might start checking a little earlier than 45 minutes.

Let the chicken rest for 10 minutes before serving.