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bone-in, skin-on chicken thighs
4
2 teaspoons
freshly ground black pepper, to taste
extra-virgin olive oil
1½ tablespoons
garlic cloves, thinly sliced
4
For safe meat preparation, reference the USDA website.
Pre-heat oven to 425°F.
On a cutting board pat dry the chicken thighs, then season with Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and black pepper on both sides.
In a large, oven-safe skillet warm the olive oil over medium heat, swirling to coat the bottom. Add the garlic and sauté until fragrant, about 1 minute. Remove the garlic from the pan and set aside.
Increase the heat to medium-high. Place the chicken thighs skin-side down into the skillet, then sear for 6–8 minutes until the skin is crisp and golden brown. Turn the chicken over, then return the garlic to the pan. Transfer the skillet to the oven and roast on oven middle rack until the chicken reaches an internal temperature of 165°F, about 15 minutes.
