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Baked Ranch Chicken Thighs Everyone Will Love

Baked Ranch Chicken Thighs Everyone Will Love

Bone-in, skin-on chicken thighs are rubbed with olive oil and a savory dry ranch seasoning blend, then baked until crisp-skinned, juicy, and tender. Serve this easy dinner with roasted vegetables, potatoes, rice, or a crisp green salad.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 thighs, about 2 to 2 1/2 pounds Bone-in, skin-on chicken thighs
Seasoning Blend
  • 1 packet, about 1 ounce Dry ranch dressing seasoning mix
  • 2 tablespoons Olive oil
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Kosher salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet or lightly grease a 9-by-13-inch baking dish.
  2. Pat the chicken thighs thoroughly dry with paper towels. This removes surface moisture and helps the skin brown and crisp.
  3. Combine the dry ranch seasoning, paprika, garlic powder, black pepper, and optional kosher salt in a small bowl. Rub the chicken with olive oil, then coat every thigh evenly with the seasoning mixture.
  4. Arrange the chicken skin-side up on the prepared pan without crowding the pieces. For deeper flavor, let the seasoned chicken rest for 15–30 minutes before baking.
  5. Bake for 35–45 minutes, depending on the size of the thighs. Check the thickest part with an instant-read thermometer without touching the bone; it must reach at least 165°F, while 175–185°F often gives dark meat a more tender texture.
  6. Remove the chicken from the oven and let it rest for 5 minutes before serving. This short rest helps the juices settle while the crisp coating stays intact.

Notes

Ranch seasoning is already salty, so the optional kosher salt should be used carefully. Store leftovers in an airtight container in the refrigerator and reheat gently until hot.