Ingredients
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)
2 tablespoons fresh parsley, chopped (for garnish)
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. Place them in a large bowl.Season the Chicken:
Drizzle the olive oil over the chicken and rub it evenly.
In a small bowl, mix the ranch seasoning, garlic powder, onion powder, smoked paprika, thyme, pepper, and salt. Sprinkle the mixture over the chicken, massaging it into the skin and meat.Arrange for Baking:
Place the seasoned chicken thighs on the prepared baking sheet, skin side up.Bake:
Bake for 35–40 minutes or until the internal temperature reaches 165°F (74°C) and the skin turns golden and crispy.Rest and Garnish:
Let the chicken rest for 5 minutes after removing it from the oven. Garnish with freshly chopped parsley.Serve:
Pair your Ranch Chicken Thighs with roasted vegetables, mashed potatoes, or a fresh salad.
Notes
For extra crispy skin, broil the chicken for 2–3 minutes at the end of baking.
You can use boneless, skinless thighs but reduce cooking time to 25–30 minutes.
Leftovers can be stored in an airtight container for 3 days or frozen for up to 2 months.
To reheat, use an air fryer or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free