Ranch Roasted Chicken Bites

– 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch piece – 1 tablespoon extra-virgin olive oil – 1 teaspoon ground pepper – 1 teaspoon garlic powder – 1 teaspoon onion powder


– 1 teaspoon dried dill – 1 teaspoon dried parsley – 1 teaspoon dried tarragon – 1/2 teaspoon salt – 1/4 cup ranch dressing – 1 tablespoon chopped fresh chive

 Preheat oven to 475°F. Line a large rimmed baking sheet with foil.


Combine chicken, oil, pepper, garlic powder, onion powder, dill, parsley, tarragon and salt in a large bowl; toss until fully coated. 

 Arrange in a single layer on the prepared baking sheet. Roast until lightly browned, about 15 minutes.

Transfer the chicken to a medium bowl with a slotted spoon. Add ranch dressing; toss until fully coated. 

Discard any liquid left on the baking sheet. Return the chicken to the baking sheet. Roast until glossy, deeply browned and 

an instant-read thermometer inserted into the thickest portion registers 165°F, about 10 minutes more. Sprinkle with chives before serving.