Baked Ranch Chicken Thighs

Baked Ranch Chicken Thighs are a simple, savory, and satisfying main course featuring crispy, juicy chicken seasoned with classic ranch flavors. This recipe uses pantry staples and requires minimal effort, making it a go-to choice for busy weeknights or meal prepping.

Why You’ll Love This Recipe

• Crispy on the outside, juicy on the inside thanks to bone-in, skin-on chicken thighs.
• Bold ranch flavor with garlic, herbs, and tangy seasoning.
• Super easy with just a few ingredients and minimal prep time.
• Versatile—pairs perfectly with any side from veggies to pasta.
• Crowd-pleasing and great for family dinners or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs
• Olive oil
• Dry ranch seasoning mix
• Garlic powder
• Onion powder
• Black pepper
• Paprika (optional, for color)
• Baking powder (optional, for extra crispy skin)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top for even cooking.
2. Prep chicken: Pat chicken thighs dry with paper towels to ensure crispy skin.
3. Season: In a small bowl, mix dry ranch seasoning, garlic powder, onion powder, black pepper, and baking powder (if using). Rub the mixture all over the chicken thighs. Drizzle with olive oil and rub to coat evenly.
4. Bake: Place chicken on the wire rack skin side up. Bake for 35–45 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
5. Rest and serve: Let rest for 5 minutes before serving.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Variations

• Boneless Thighs: Use boneless, skinless thighs and reduce baking time to 25–30 minutes.
• Air Fryer Option: Cook at 390°F (200°C) for 20–25 minutes, flipping halfway.
• Spicy Version: Add crushed red pepper flakes or cayenne for heat.
• Cheesy Ranch: Sprinkle with shredded cheddar cheese during the last 5 minutes of baking.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in a 350°F oven for 10–15 minutes or in an air fryer for 5–6 minutes to regain crispiness.
• Freezing: Freeze cooked thighs for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use boneless chicken thighs?

Yes, just reduce the cooking time to 25–30 minutes and ensure they reach an internal temp of 165°F.

Can I use ranch dressing instead of seasoning?

Dry ranch seasoning is best for crispiness. Dressing can be used as a marinade, but the skin won’t get as crispy.

How do I make my chicken extra crispy?

Pat the skin dry thoroughly and optionally use baking powder in the seasoning mix.

Can I make this ahead of time?

Yes, season the chicken and refrigerate up to 24 hours before baking.

What should I serve with ranch chicken thighs?

Roasted vegetables, mashed potatoes, rice, or a green salad pair well.

Can I use chicken breasts?

Yes, but watch the cooking time closely to avoid drying them out. Boneless breasts usually cook in 25–30 minutes.

Is this recipe keto-friendly?

Yes, it’s low-carb and suitable for keto diets, especially when served with low-carb sides.

What’s in ranch seasoning?

Typically a mix of dried parsley, dill, garlic powder, onion powder, and salt. You can use a store-bought mix or make your own.

Can I grill the chicken instead?

Absolutely. Grill over medium heat for 6–8 minutes per side until cooked through and crispy.

How do I store and use leftovers?

Refrigerate for up to 4 days or freeze. Leftovers are great in wraps, salads, or sandwiches.

Conclusion

Baked Ranch Chicken Thighs are a flavorful, crispy, and no-fuss meal the whole family will love. With minimal prep and maximum flavor, this recipe is a weeknight winner and also perfect for meal prepping ahead. Whether paired with vegetables or grains, it’s guaranteed to be a hit.

Print