Ranch Chicken Thighs are a family favorite recipe in my house. The chicken thighs are drizzled with olive oil before being seasoned with dry ranch dressing and a crack of black pepper. I like to use skin on thighs for that extra crispy chicken skin and juicy, tender meat inside. This meal is so easy to make on a busy night and comes together in under 30 minutes.
If you are looking for a quick and easy weeknight meal on those busy school nights look no further!
These Ranch Chicken Thighs use three simple ingredients but is still packed with so much flavor.
We make this chicken thigh recipe often and my kids love it.
I am also all about an easy dinner idea and these baked ranch chicken thighs are just that and a family favorite at my house.
This is perfect for those busy weeknight dinners we are all looking for.
We often rotate between these Healthy Chicken Fingers, Moroccan Chicken Thighs, Easy Chicken Sliders, Sheet Pan Honey Chicken Tenders and this Greek Marinated Chicken.
I personally love juicy chicken thighs because they hold in so much flavor.
Today’s recipe uses a dry ranch dressing mix packet to season the chicken. I often use the hidden valley ranch packet for this recipe.
I first bake the chicken in the oven, then turn on the broiler to get that extra crispy chicken skin we all love.
Recipe Ingredients You’ll Need:
- Chicken: I have uses boneless chicken thighs as I find both the bone and skin adds extra depth of flavor and also creates tender pieces of chicken. You can also use bone-in-skin-on chicken thighs just adapt the cooking time to cook longer as bone-in chicken will take longer to cook. This recipe also works on chicken breasts or chicken tenderloins but you will need to adjust the cook time.
- Oil: I always use extra virgin olive oil for flavor, but you can substitute with any other light flavored oil.
- Seasoning: I season the chicken with a combination of dry ranch seasoning mix, salt and pepper. I personally love the ranch flavor and it is so simple to make. This is also great will a sprinkle of dill, onion powder, garlic powder or crushed red pepper to finish off the chicken thighs once cooked.
How to Make Ranch Chicken Thighs:
Step 1: Prepare the Chicken: Start by preheating the oven to 420 degrees F.
Step 2: Coat Chicken: Place the chicken thighs into a large bowl, pour over the olive oil and mix to coat the chicken.
Now place the chicken into a baking dish and season the thighs with the ranch dressing mix.
Step 3: Bake the Chicken: Place the baking sheet into the hot oven and bake for 20 minutes then flip and cook for 10 minutes until the chicken reaches 165 degrees F and has a crispy skin.
Step 4: Serve the Chicken: Remove the chicken and let it rest for 5 minutes. Serve with green beans and mashed potatoes.
Recipe FAQ
I always pat the chicken dry with some paper towels. This removes excess moisture which ensures the olive oil and ranch seasoning sticks to the chicken. It also ensures a lovely crispy chicken skin once the chicken has cooked in this ranch chicken recipe.
I like to broil the chicken for extra color and crispness on the skin. Ensure that you keep an eye on the chicken and don’t walk away from the grill or oven for too long. You don’t want the chicken skin to burn.
Always rest the chicken for 5 minutes before serving. This allow the juices to be reabsorbed back into the thighs, resulting in tender and juicy meat.
To create air fryer ranch chicken thighs you can easily cook these in the air fryer. Cook at 380 degrees for 10 minutes. Open and flip the chicken thighs so the skin is up. Cook for another 14 minutes or until the internal temperature reaches 165 degrees F. If you want extra crispy skin you can cook in increments of 2 minutes until you get the crispiness you like.
Leftover chicken can be shredded and added to salads, soups, pasta sauces and will really elevate the humble chicken sandwich.
Chicken is cooked when it reaches an internal temperature of 165F.
I find the easiest way to do this is to use a meat thermometer inserted into the thickest part of the chicken thigh. Alternatively, pierce the chicken thigh with a sharp knife at the thickest part of the joint. If the cooking juices run clear the chicken is cooked, if the juices run pink, place the chicken back into the oven to cook a little longer. I also like to make sure the skin on the chicken is golden brown.
Storage Tips:
- To Refrigerate: Once the baked chicken with ranch seasoning is cooked and cooled, place the chicken in an airtight container and store in the refrigerator for up to 3 days.
- To Freeze: Once cooked, allow the chicken thighs to cool down and place in an airtight container. Store in the freezer for up to 3 months. When ready to enjoy, remove from the freezer and defrost in the refrigerator. Then once defrosted return the chicken thighs to a hot oven to warm through.
What to Serve with Oven Baked Chicken Thighs:
- These flavorful chicken thighs are delicious served with my Spicy Lebanese Potatoes or Paprika Roasted Potatoes and a side of my Mediterranean Roasted Vegetables. .
- Salads are always great to pair with baked chicken thighs. I love this Lemon Arugula Salad with Pine Nuts, Shaved Brussels Sprout Salad, Kale Salad with Lemon Dressing or this Everyday Italian Salad.
Other Chicken Recipes to Try:
Ranch Chicken Thighs
Ingredients
- 4 chicken thighs, , bone-in skin on {you can also use boneless, skinless – adjust cook time}
- 1/4 cup extra virgin olive oil
- 2 tablespoons dry Ranch seasoning,, {Hidden Valley Ranch packet works}
- 1/4 teaspoon salt
- dash of cracked black pepper
Instructions
- Preheat the oven to 420 degrees F.
- In a bowl, toss the chicken thighs with olive oil.
- Place the chicken on a large baking sheet. Top with ranch seasoning, salt and cracked black pepper.
- Bake for 20 minutes. Flip and cook for another 10 minutes or until the internal temp is 165 F.
- Once “baking” time is complete, I like to flip one more time and broil the top for another 2 minutes. This will make the skin extra crispy.
- Remove from the oven and let cool slightly. Garnish with fresh parsley.
- Serve warm.
Notes
- For more ranch flavor you can use another 1-2 tablespoons of the ranch seasoning.
- Once cooked and cooled, place the chicken in an airtight container and store in the refrigerator for up to 3 days.
- Leftover chicken can be shredded and added to salads, soups, pasta sauces and will really elevate the humble chicken sandwich.
