Ingredients:

  • 1.5 lbs Bone-in, skin-on chicken thighs (4-6 pieces)
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp Keto-friendly ranch seasoning mix
  • 4 oz Sharp cheddar cheese, freshly grated
  • 2 oz Cream cheese, softened
  • 1/4 cup Heavy cream
  • 2 tbsp Pre-cooked bacon bits
  • 1 tbsp Fresh chives, minced

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs bone-dry with paper towels to ensure the skin becomes crispy.
  2. Rub the thighs evenly with olive oil, sea salt, black pepper, and 1 tablespoon of the ranch seasoning. Place them on a wire rack set over a rimmed baking sheet.
  3. Roast the chicken in the preheated oven for 20 minutes to render the fat and begin crisping the skin.
  4. While chicken roasts, whisk together the softened cream cheese, heavy cream, the remaining 1 tablespoon of ranch seasoning, and the bacon bits in a small bowl until smooth. Fold in the grated cheddar cheese.
  5. Remove the chicken from the oven and spread the cheesy ranch mixture over each thigh. Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is golden and bubbling.
  6. Garnish with fresh minced chives and let rest for 5 minutes before serving to allow juices to redistribute.