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Oven Baked Mississippi Chicken with caramelized glaze and herbs in a glass baking dish.
Linda

Oven Baked Mississippi Chicken

Tender chicken thighs braised in a tangy, buttery pepperoncini sauce that practically cooks itself.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs bone-in, skin-on chicken thighs about 6 thighs, patted dry
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Sauce
  • 0.5 cup pepperoncini peppers sliced, plus 0.25 cup brine from the jar
  • 1 oz ranch seasoning mix one packet
  • 1 oz au jus gravy mix one packet
  • 0.5 cup unsalted butter 1 stick, cut into slices
  • 4 cloves garlic minced

Equipment

  • 9x13-inch baking dish
  • Aluminum Foil

Method
 

Prep
  1. Pat the chicken thighs completely dry with paper towels. This is crucial for getting the skin to render. Season both sides evenly with salt and pepper.
  2. Arrange the chicken thighs skin-side up in a 9x13 inch baking dish. Scatter the minced garlic and sliced pepperoncini over and around the chicken. Sprinkle the ranch seasoning and au jus mix evenly over everything. Tuck the butter slices around and between the thighs. Drizzle the pepperoncini brine over the top.
  3. Cover the dish tightly with aluminum foil. Bake at 375F for 30 minutes. The chicken should be nearly cooked through at this point.
  4. Remove the foil and continue baking for 15 minutes, until the skin is deep golden and starting to crisp in spots, and the internal temperature reaches 165F in the thickest part of the thigh.
  5. Let the chicken rest for 5 minutes. The sauce will be thin and buttery - perfect for spooning over mashed potatoes or rice. Serve the chicken with plenty of that tangy sauce spooned over top.

Notes

For extra crispy skin, broil for 2-3 minutes at the end, watching carefully. Boneless thighs work in a pinch but reduce covered baking time to 20 minutes. The sauce is intentionally thin - if you want it thicker, remove the chicken and simmer the sauce on the stovetop for 5 minutes before serving.