Ingredients

• 4 chickens thighs
• 0.75 teaspoons salt
• 0.5 teaspoons pepper
• 1.5 teaspoons baking powder
• olive oil spray
• 2 tablespoons unsalted butter
• 0.33 cups hot sauce
• 0.5 teaspoons orcestershire sauce
• 0.5 teaspoons garlic granules
• 0.25 teaspoons cayenne pepper , or to taste
• Romaine lettuce leaves
• 1.5 cups carrot sticks
• 1.5 cups celery sticks
• 1 cup ranch dressing , or as needed
• fresh parsley sprigs for garnish , optional

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
2. 2 Trim excess skin and fat from thighs and pat dry with paper towels. Place chicken thighs in a 1-gallon resealable plastic bag.
3. 3 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.
4. 4 Place seasoned chicken thighs on the prepared pan, skin side up, and spray with olive oil spray.
5. 5 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).
6. 6 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.
7. 7 Remove chicken from the oven; brush thighs evenly with hot sauce mixture.
8. 8 Serve on a bed of Romaine leaves, with fresh carrot and celery sticks, and ranch dressing for dipping. Garnish with fresh parsley.

Nutrition per serving