Ingredients
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6 bone-in, skin-on chicken thighs (about 2.5 lbs total)
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3 tablespoons olive oil
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2 tablespoons ranch seasoning mix (store-bought or homemade)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon dried thyme
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon salt (adjust to taste)
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2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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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
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For extra crispy skin, broil the chicken for 2–3 minutes at the end of baking.
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You can use boneless, skinless thighs but reduce cooking time to 25–30 minutes.
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Leftovers can be stored in an airtight container for 3 days or frozen for up to 2 months.
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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