1. Preheat Your Oven and Prepare the Baking Sheet: Start by preheating your oven to 400 F (200 C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.

2. Pat the Chicken Dry: Remove the chicken thighs from their packaging and pat them thoroughly dry with paper towels. This step is often overlooked but is key to achieving crispy skin. Moisture on the skin will steam rather than crisp, so don’t skip this!

3. Season the Chicken Thighs: In a small bowl, combine the dried ranch seasoning, garlic powder, onion powder, salt, and black pepper. Place the dried chicken thighs on the prepared baking sheet. Drizzle the olive oil evenly over both sides of the chicken. Then, sprinkle the seasoning mixture generously over all surfaces of the chicken, making sure to rub it in gently to ensure full coverage.

4. Arrange for Even Cooking: Arrange the seasoned chicken thighs on the baking sheet in a single layer, ensuring there’s a little space between each piece. This allows for proper air circulation, which helps the skin get nice and crispy and ensures even cooking.

5. Bake Until Golden and Cooked Through: Place the baking sheet in the preheated oven and bake for 35-40 minutes. The chicken is done when the skin is golden brown and crispy, and an instant-read meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 175 F (80 C).

6. Rest the Chicken: Once cooked, remove the baking sheet from the oven. Tent the chicken loosely with aluminum foil and let it rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and moisture.

7. Garnish and Serve: If desired, sprinkle with fresh chopped parsley before serving for a touch of color and fresh flavor.