OVEN FRIED CHICKEN


8-10 chicken thighs 
1 cup buttermilk 
1 packet ranch buttermilk salad dressing mix
1/2 cup mayonnaise 
1-1/2 cups dry breadcrumbs 
1 tsp. paprika 
1/2 tsp. thyme
1/2 tsp. salt 
1/4 tsp. pepper

Preheat oven to 400 degrees. Prick the chicken thighs with a fork. In a large bowl or resealable bag, mix together the buttermilk, ranch dressing mix, and mayonnaise. Marinate chicken for at least 1 hour. Mix together breadcrumbs, paprika, thyme, salt, and pepper. Dip each chicken piece in breadcrumb mixture and coat well. Spray a baking sheet with nonstick spray and bake for 40-45 minutes.


-SIDE DISH-


BAKED POTATO WEDGES


4-6 potatoes, cut into wedges 
1 1/2 Tbsp. olive oil
1 tsp. dried rosemary, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper


Preheat oven to 425 degrees.

Place potato wedges in a large bowl. Add remaining ingredients, and toss to completely coat all potato wedges.

Cover a cookie sheet with aluminum foil. Spray lightly with non-stick cooking spray. Place potatoes on the sheet, and loosely cover with another sheet of aluminum foil. Bake for 20 minutes. Remove foil, turn potatoes, and bake an additional 20 minutes, or until potatoes are browned on top.