Pepperoncini Peppers and Ranch Dressing give these Low Carb Mississippi Chicken Thighs so much flavor.
Preheat oven to 325 degrees.
Heat the olive oil over medium-high heat in a large nonstick skillet.
Season the chicken with salt and pepper and the garlic powder and onion powder.
Place the chicken thighs in the skillet and cook until the skin is browned on both sides.
Transfer chicken to a baking dish. Scatter the pepperoncini peppers around the chicken.
Top each chicken thigh with a tablespoon of Ranch dressing. Sprinkle the dill on top.
Cover with foil and bake for 45 minutes.
Uncover and bake another 25 minutes.