Ingredients

  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 cup ranch dressing
  • 1 tablespoon chopped fresh chives

 

 

Directions

  1. Preheat oven to 475°F. Line a large rimmed baking sheet with foil.

  2. Combine chicken, oil, pepper, garlic powder, onion powder, dill, parsley, tarragon and salt in a large bowl; toss until fully coated. Arrange in a single layer on the prepared baking sheet. Roast until lightly browned, about 15 minutes.

  3. Transfer the chicken to a medium bowl with a slotted spoon. Add ranch dressing; toss until fully coated. Discard any liquid left on the baking sheet. Return the chicken to the baking sheet. Roast until glossy, deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 10 minutes more. Sprinkle with chives before serving.

Click here for the full recipe