Description
This Ranch Chicken Thighs recipe features juicy bone-in, skin-on chicken thighs coated in a flavorful blend of ranch seasoning and spices, then baked to crispy perfection in the oven. Ready in under an hour, it’s a delicious and easy dinner option that pairs beautifully with various sides.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs (about 2.5 lbs total)
- 3 tablespoons olive oil
- 2 tablespoons ranch seasoning mix (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt (adjust to taste)
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prep the Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin, then place them in a large bowl.
- Season the Chicken: Drizzle the olive oil evenly over the chicken. In a small bowl, combine ranch seasoning, garlic powder, onion powder, smoked paprika, thyme, black pepper, and salt. Sprinkle this seasoning mixture over the chicken, massaging it into the skin and meat for full flavor coverage.
- Arrange for Baking: Place the seasoned chicken thighs skin side up on the prepared baking sheet, spacing them to allow even cooking.
- Bake: Bake the chicken in the preheated oven for 35–40 minutes until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped parsley for a burst of color and fresh flavor.
- Serve: Serve your Ranch Chicken Thighs alongside roasted vegetables, mashed potatoes, or a crisp fresh salad for a satisfying meal.
Notes
- For extra crispy skin, pat the chicken thoroughly dry before seasoning.
- You can make your own ranch seasoning mix by combining dried parsley, dried dill, garlic powder, onion powder, and salt.
- Adjust the seasoning quantities to suit your taste preferences, especially the salt.
- Letting the chicken rest after baking helps retain juiciness.
- Internal temperature must reach 165°F (74°C) for safe consumption.
