1. Preheat the Oven

Begin by preheating your oven to 400°F. This temperature ensures the chicken bakes evenly and the skin turns perfectly crispy.

2. Prepare the Baking Sheet

Line your baking sheet with aluminum foil, nonstick side up. This makes for easy cleanup and helps prevent the chicken from sticking to the pan.

3. Season the Chicken Thighs

Place the 6 chicken thighs on the prepared baking sheet, ensuring the fattest side is facing up. Season them generously with black pepper and a little salt.

4. Bake the Chicken

Bake the chicken thighs for 25 minutes. This allows the skin to start crisping while the meat cooks. During this time, the chicken will begin releasing its natural juices, keeping the inside tender.

5. Prepare the Ranch Mixture

While the chicken is in the oven, combine the dry ranch salad dressing mix with 2 tablespoons of olive oil and pressed garlic in a small bowl. If the mixture feels too thick, you can add 1 tablespoon of lemon juice to thin it out and enhance the flavor with a hint of tanginess.

6. Brush the Chicken with Ranch Mixture

After 25 minutes of baking, remove the chicken from the oven. Using a pastry brush, generously apply the ranch and oil mixture onto each chicken thigh, ensuring an even coat over the surface.

7. Finish Baking

Return the chicken to the oven and continue baking until it reaches a crispy golden brown and an internal temperature of 165°F. This will take an additional 10-15 minutes. To check if the chicken is fully cooked, use an instant-read thermometer, inserting it into the thickest part of the thigh (without touching the bone).

8. Optional Broil for a Crunchy Finish

If you prefer extra-crispy skin, switch your oven to broil mode and cook the chicken for an additional 3-5 minutes. Keep a close eye on it to prevent burning. Broiling at the end creates a delicious, crunchy texture on the skin, making every bite irresistible.