Baked Ranch Chicken Thighs
Baked Ranch Chicken Thighs are a super simple one pot baked chicken thigh recipe everyone loves - bursting with ranch flavor in only five ingredients! Low carb, mess free, a deliciously crunchy crust, in a huge family favorite that is sure to make anyone a fan of chicken thighs in under 40 minutes!
Servings: 6
Cost: 15
Equipment
Ingredients
- 6 chicken thighs bone-in, with skin on
- black pepper to taste
- 1 1 oz. packet dry ranch salad dressing mix
- 2 tablespoons olive oil
- 1 tablespoon lemon juice to thin mixture if needed
- 1 clove garlic pressed
Instructions
- Preheat the oven to 400 F.
- Cover a Baking sheet in foil, nonstick side up.
- Place the chicken thighs on the baking sheet, fattest side up.
- Generously season with salt and pepper.
- Bake Chicken for 25 minutes, when skin has started to crisp.
- In a small bowl, combine the dressing mix with the olive oil and minced garlic. If needed, add lemon juice to thin mixture.
- Brush the ranch and oil mixture over the chicken thighs.
- Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
- To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.
- To get a tiny bit more crunch, broil for 5 minutes - watching chicken closely so it doesn't burn.
- Serve and enjoy!
Video
Notes
- Go by temperature, not time: Pull the thighs at 160°F and let carryover cooking finish them to a safe 165°F as they rest. Sizes and ovens vary.
- Parbake first: Baking the thighs plain for 25 minutes renders the fat and crisps the skin before the ranch coating goes on — don't skip it.
- If the coating clumps: Loosen with lemon juice (or a little water) until brushable, or spread the oil/garlic/lemon on first and sprinkle the dry ranch over the top.
- Crispier skin: Use a wire rack, pat the chicken bone-dry, and broil 2–4 minutes at the end (watch closely).
- Boneless or skinless: Work fine and cook faster — check temperature early.
- Slow cooker: High 4 hrs / low 6–8 hrs with skinless thighs (skin won't crisp).
- Air fryer: Use the bake function; same steps.
- Storage: Airtight in the fridge 3–4 days; reheat to 165°F (oven/air fryer re-crisps best).
Nutrition
Serving: 1chicken thigh | Calories: 340kcal | Carbohydrates: 1g | Protein: 31g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Cholesterol: 168mg | Sodium: 270mg
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