Baked Ranch Chicken Thighs

Crisp-skinned, juicy baked chicken thighs seasoned with ranch seasoning for a quick and flavorful weeknight dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

4 pieces chicken thighs, skin-on (bone-in recommended) Bone-in thighs stay moist and flavorful.
2 tablespoons ranch seasoning Store-bought or homemade; low-sodium blend if preferred.
1 teaspoon salt Adjust to taste.
1 teaspoon freshly ground black pepper
2 tablespoons olive oil or melted butter Olive oil produces a crisp skin; butter adds richness.

Method

Preparation

Preheat the oven to 425°F (220°C) and place a rack in the center.
Pat the chicken thighs very dry with paper towels. Removing moisture helps the skin crisp.
In a small bowl, combine the ranch seasoning, salt, and pepper.
Rub the thighs all over with the olive oil or melted butter so each piece is evenly coated.
Sprinkle the seasoning mix over each thigh and press it lightly so it sticks to the skin.
Arrange the thighs skin-side up on a rimmed baking sheet, leaving a little space between pieces for air circulation.

Cooking

Bake bone-in thighs for 25 to 35 minutes, or boneless for 20 to 30 minutes. Use an instant-read thermometer to confirm the thickest part reaches 165°F (74°C).
Remove the tray from the oven and let the thighs rest for 5 minutes before serving to allow juices to redistribute.

Nutrition

Serving: 1Calories: 420kcalCarbohydrates: 2gProtein: 30gFat: 32gSaturated Fat: 10gSodium: 560mg

Notes

Serve these thighs with sides like roasted potatoes, green salad, or rice. Cool leftovers to room temperature, refrigerate in an airtight container within two hours, and consume within 3 to 4 days. For best texture, do not cook from frozen.

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