Ingredients:

  • 2.5 lbs Bone-in, skin-on chicken thighs
  • 1 tbsp Dried Parsley
  • 1 tsp Dried Dill
  • 1 tsp Dried Chives
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 0.5 tsp Coarsely Ground Black Pepper
  • 150g Freshly shredded Sharp Cheddar cheese
  • 50g Whole-milk Mozzarella cheese
  • 4 cloves Garlic, minced into a paste
  • 2 tbsp Avocado oil

Instructions:

  1. Preheat your oven to 425°F (220°C). Use paper towels to pat the chicken thighs until they are completely dry to the touch to ensure a crispy skin.
  2. In a small bowl, combine the dried parsley, dill, chives, onion powder, smoked paprika, sea salt, and black pepper to create the ranch rub.
  3. Coat the chicken thighs evenly with avocado oil, then apply the ranch rub thoroughly to all sides of the poultry.
  4. Place chicken on a rimmed baking sheet or cast-iron skillet and roast for 25 minutes until the skin is golden and the internal temperature reaches approximately 155°F.
  5. In a separate bowl, mix the shredded cheddar, mozzarella, and minced garlic paste.
  6. Top each chicken thigh with the garlic-cheese mixture and return to the oven for an additional 10 minutes until the cheese is bubbly and the internal temperature reaches 165°F.
  7. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.