About Courtney ODell

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style. Courtney writes the popular creative lifestyle blog Sweet C’s Designs- a site devoted to delicious everyday recipes, home decor, crafts, DIY inspiration, and photography tips to help make your every day extraordinary.
Advertising, media and other inquiries- please contact hello@sweetcsdesigns.com

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Fridge to Fork
in 30 Minutes or Less

My “GO-TO” recipes to make dinnertime delicious & stress-free

Reader Interactions


  1. David N. Terrazas

    Thank you Courtney! I am going to try this tonight, wish me luck!

  2. Barbara

    Why can’t people just read the recipe, ask a question if necessary, cook it. Say what they thought about it and be done! Too much drama! Eat, drink and be merry! Life is short.

  3. Kathleen

    I’m confused. Is the cooking time based on using boneless skinless, or bone-in skin-on? Early in the article it says “...especially important since we’re using skinless, boneless chicken thighs” but then when you get to the actual recipe it says “ 4 to 6 chicken thighs, bone-in, with skin on.”

    Also, what is the approximate time range for the bake time after coating w/ranch mixture?

  4. Stacy B.

    There was supposed to be cute smiley face at the end of my comment, not a question mark!

  5. Stacy B.

    Really easy, really tasty! Only 1 thing...the video shows you placing parchment paper on the baking sheet, however, the recipe says use foil. Minor detail that did not affect the outcome?

  6. Alan Barnes

    so its paste. lol. I put it on with a knife.

  7. Anita

    Enjoyed the yummy baked chicken thighs but ... would sure like to get to the recipe more quickly and be able to print it...

  8. Bob

    So I had chicken in the fridge to do for dinner but I hadnt thought yet about how I would cook it. Then lo and behold your recipe popped up on my computer so I headed out to get ranch dressing mix so I could give it a try. SO easy but SO tasty! Chicken was nice and crispy and very visually appealing. Served it with Basmati rice and spooned the chicken sauce into the rice and it was fantastic. Thanks for the recipe, I will be making this again.

  9. Diane

    What about skinless and boneless thighs. That’s what I have in the fridge right now.

    • Courtney ODell

      They work great too! Just watch that they can cook a bit faster.

  10. Joy

    This is such a yummy recipe!

  11. Kristen

    I was really hopeful with this recipe, as with all pinterest recipes, but unlike almost all the others, this one was a shocking success. I was very pleased. Delicious. As I was eating it I actually was thinking that finally I have something to help me fight my weakness to fried chicken. Even my 3 picky kids ate it up. I eat paleo so I used Penzey's Buttermilk ranch dressing mix. Its clean and worked great. Thank you!

  12. Jay

    Why is the recipe all the way at the bottom ?? Its hard to get to with all the extra stuff at the top. The recipe turned out great for us though. Thank you.

    • Lane arndt

      No kidding!! So frustrating looking for it all the time!

      • Deborah

        Touch the “Skip to recipe” button and it will jump down to it.

  13. Peter Davies

    Fairly new to cooking, so I have a question about the "Baked Ranch Chicken Thighs". In step 4 you state to place the chicken thighs on the baking sheet "fattest side up". Well I looked at the thighs and the side with the most fat was the bone side as there were chunks of fat all over. In step 5 you state to bake the chicken for 25 minutes when the skin has started to crisp. Well if the chicken has the skin side down as in my case how will I know it is crisp? A little clarification would be helpful. Just state whether the "Skin" should be up or down and forget about the fat. I tried to cook it with the the skin down because most of the fat was on the bone side and when I tried to flip the chicken the skin came off and stuck to the pan.
    Thank you. Pete

    • Christine

      Watch the video

  14. Lara

    Courtney, these look so good! I can't wait to try them!

  15. Nancy

    I had chicken thighs on hand and this recipe sounded really delicious. It was easy to make and had lots of flavor. Definitely a recipe I will make again.

  16. John

    I dug this recipe. I wish, however, you had clarified in your write up that you can use either boneless chicken or bone in. The article says one thing, the actual recipe another.

    • Kim

      I had the same trouble! I was planning to make this when I saw in the article that this uses boneless, skinless thighs, but now I'm afraid to try it because the recipe states otherwise. I'll still save the recipe for later, though. It sounds delicious!

      • Courtney ODell

        Hi Kim - I used boneless, skinless chicken thighs in the recipe - but it works just as well with bone-in, skin-on thighs too. Just be sure to crisp the thighs in butter a bit first, and check the cooktime since bone-in thighs take a bit longer to cook through.

        • Reba

          I have a few boneless skinless and don't have the dry mix so will try it with the salad dressing with minced garlic added

      • Audrey

        Don’t you guys read? I read before I ask questions and they’re usually answered in the article. It’s rare you really have to ask questions if you just read. Sorry but she’s too nice to say it.

        • Kelly

          I know this was written along time ago but can't agree more! Everything these people are asking was given! Manet they just skipped to recipe. ( I read everything & comments before making anything) u made a great point wish people would read before being rude or asking questions that were given) from one thorough person to another?

  17. Elaine

    Tried this tonight and we ALL loved it- picky kids including! Perfect recipe for my low-carb geststional diabetes diet. Thank you!


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