These are the best ever baked ranch chicken thighs. The skin is beautifully crispy, the meat is juicy and tender, and the ranch dressing flavor is so delicious!
Ranch Chicken Thighs
Once you’ve tried this simple yet delicious ranch chicken thighs recipe, it will definitely be a part of your weekly dinner rotation. Trust me, this ranch flavoring is so incredibly delicious that you’ll want to put it on everything!
This recipe really is a game-changer for those busy nights where you need an easy, tasty, and quick dinner. It only takes about 30 minutes to get these delicious ranch chicken thighs on the table. Plus, they’re kid-friendly! My little one loves this chicken dinner.
The vegetable oil serves a dual purpose here, crisping up the skin without it burning, and helping the ranch seasoning stick to the chicken. The chicken is juicy and bursting with flavor. This recipe makes 8 thighs, and you’ll be so glad because you’ll definitely want seconds.
Chicken Thighs: Opt for bone-in, skin-on chicken thighs for this recipe. The bone and skin help to keep the meat juicy and tender during cooking, and the skin crisps up beautifully in the oven.
Vegetable Oil: Vegetable oil is used in this recipe to help the ranch seasoning adhere to the chicken and to give the skin a nice, crispy finish. Any neutral-flavored oil like canola or sunflower oil also works.
Ranch Seasoning: Ranch seasoning is the star of the show here. It infuses the chicken with a tangy, creamy flavor that’s hard to resist. You can find packets of ranch seasoning in the spices aisle of your grocery store, or you can make your own at home with a mix of dried herbs and spices like parsley, dill, garlic powder, and onion powder.
Garlic: Garlic adds a depth of flavor that complements the tangy ranch seasoning. For this recipe, you’ll want to use fresh garlic for the best flavor. Look for firm, heavy bulbs with dry skin when shopping for garlic.
Paprika: Paprika is used to give the chicken a hint of warmth and a beautiful color. It’s a mild spice, so it won’t make the chicken too spicy for the kids.
Black Pepper: A pinch of black pepper enhances the flavors of the other ingredients and adds a subtle heat to the chicken. Freshly ground black pepper has a stronger flavor than pre-ground pepper. If you want extra spice, try adding some cayenne pepper.
How To Make Ranch Chicken Thighs
Prepare the Baking Sheet: Begin by getting your oven preheated and lining a baking sheet with either parchment paper or aluminum foil. (See the recipe card below for the full printable instructions.)
Mix the Ingredients: Get a small mixing bowl and add in vegetable oil, ranch seasoning, the finely grated garlic, paprika, and black pepper. Stir together until all the ingredients are well combined.
Prepare the Chicken: Place your chicken thighs, skin side up, on the lined baking sheet you prepared earlier. Be sure to pat them dry with a paper towel to remove any excess moisture.
Apply the Mixture: Now, it’s time to brush your ranch mixture over the chicken thighs. Make sure that every piece is thoroughly coated in your delicious homemade ranch seasoning.
Bake the Chicken: Once your chicken is all dressed up and ready to go, put them in the oven to cook. You’ll know they’re done when they’re a beautiful golden brown and reach an internal temperature of 175F. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- For the crispiest skin, make sure to pat your chicken thighs dry before coating them in the ranch mixture.
- If you’re making your own ranch seasoning, store any leftovers in an airtight container for your next chicken dish.
- Always rest your chicken for a few minutes after it comes out of the oven. This allows the juices to redistribute, making for a juicier chicken thigh.
- For an extra flavor boost, try marinating the chicken thighs in the ranch mixture for a few hours before cooking.
- Don’t throw away the pan juices! They’re full of flavor and make a great base for a sauce or gravy for your chicken.
Why Should You Use Chicken Thighs Instead of Breasts?
Chicken thighs are a fantastic choice for this recipe, and there are a few reasons why. First off, chicken thighs tend to be more flavorful and juicier than chicken breasts, which can sometimes dry out during cooking. This means you’re likely to end up with a more delicious, mouth-watering result. Additionally, chicken thighs are generally more affordable than chicken breasts, so they’re a great choice if you’re feeding a family and want to keep the grocery bills down.
Should I Buy Chicken Thighs With or Without Skin?
For this particular recipe, I would definitely recommend purchasing chicken thighs with the skin on. The crispy skin gives a lovely texture contrast to the juicy meat beneath. It also plays a part in keeping the meat moist during cooking, as it helps to lock in the natural juices.
How Do You Not Overcook Chicken Thighs?
The trick to avoiding overcooked chicken thighs is to keep an eye on the time and to use a meat thermometer. Insert the thermometer into the thickest part of the thigh – when it reads 175F your chicken is perfectly cooked. The great news is that chicken thighs will still taste great even if they’re cooked a bit past 175F internally.
Why Are My Chicken Thighs Tough?
If you’re finding your chicken thighs are turning out tough, it’s likely they’re being overcooked. Chicken thighs should be beautifully tender and juicy when cooked correctly. Make sure you’re not cooking them at too high a temperature or for too long, and remember to use that meat thermometer for best results.
How Long Should You Cook Chicken Thighs For?
The exact cooking time for chicken thighs can depend on a few things, including your specific oven and the size of the thighs. However, baking bone-in skin-on chicken thighs at 400F normally takes about 30-35 minutes. Using a meat thermometer will make this process foolproof and ensure you get perfectly cooked chicken thighs every time.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other chicken thigh recipes. Some reader favorites are:
- Instant Pot Chicken Thighs
- Greek Chicken Thighs
- Frozen Chicken Thighs in the Instant Pot
- Honey Mustard Chicken
- Cranberry Chicken
- Cilantro Lime Chicken
- 8 bone-in skin-on chicken thighs
- 1/4 cup vegetable oil
- 1 packet Ranch seasoning
- 1 clove garlic, finely grated
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- Preheat the oven to 400F. Line a baking sheet with parchment paper or aluminum foil and set aside.
- To a small mixing bowl, add the oil, ranch, garlic, paprika, and black pepper. Mix together.
- Place the chicken thighs skin side up on the lined baking sheet. Pat the chicken thighs dry using a paper towel. Brush the ranch mixture over the thighs.
- Bake for 30-35 minutes (depending on the size of the thighs) until they reach an internal temperature of 175F on an instant read thermometer.
Amount Per Serving: Calories: 292Total Fat: 22.8gCarbohydrates: 4.2gFiber: 0.1gSugar: 0gProtein: 15.1g
Nutrition information isn’t always accurate.
I hope you enjoy these delicious Ranch Chicken Thighs, they make the tastiest and easiest dinner recipe!