Ingredients
-
4 skin-on, bone-in chicken thighs
-
3/4 teaspoon salt
-
1/2 teaspoon freshly ground black pepper
-
1 1/2 teaspoons baking powder
-
olive oil spray
-
2 tablespoons unsalted butter
-
1/3 cup hot sauce, such as Frank’s® RedHot® Original
-
1/2 teaspoon Worcestershire sauce
-
1/2 teaspoon garlic granules
-
1/4 teaspoon cayenne pepper, or to taste
-
Romaine lettuce leaves
-
1 1/2 cups carrot sticks
-
1 1/2 cups celery sticks
-
1 cup ranch dressing, or as needed
-
fresh parsley sprigs for garnish (optional)
Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
-
Trim excess skin and fat from thighs and pat dry with paper towels. Place chicken thighs in a 1-gallon resealable plastic bag.
-
Stir together salt, pepper, and baking powder in a small bowl until well blended. Add seasonings to the bag. Seal the bag; shake and move chicken around to evenly coat with seasonings.
-
Place seasoned chicken thighs on the prepared pan, skin side up, and spray with olive oil spray.
-
Bake in the preheated oven until chicken skin is brown and crispy, chicken is no longer pink at the center and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted near the center of chicken should read at least 165 degrees F (74 degrees C).
-
Meanwhile, melt butter in a small saucepan over medium heat. Stir in hot sauce, Worcestershire sauce, garlic, and cayenne. Remove from heat and keep warm.
-
Remove chicken from the oven; brush thighs evenly with hot sauce mixture.
-
Serve on a bed of Romaine leaves, with fresh carrot and celery sticks, and ranch dressing for dipping. Garnish with fresh parsley.
Nutrition Facts (per serving)
| 694 | Calories |
| 55g | Fat |
| 12g | Carbs |
| 40g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 694 | |
| % Daily Value * | |
| Total Fat 55g | 71% |
| Saturated Fat 15g | 73% |
| Cholesterol 239mg | 80% |
| Sodium 1992mg | 87% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 3g | 10% |
| Total Sugars 7g | |
| Protein 40g | 81% |
| Vitamin C 21mg | 23% |
| Calcium 186mg | 14% |
| Iron 3mg | 15% |
| Potassium 845mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
