Skip to Content

Ranch Chicken Thighs

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. 

Oven Baked Ranch Chicken Thighs on a plate.

Want to save this recipe?

Just enter your email & get this recipe sent to your inbox! Plus you'll get new recipes from us every week! 

Save Recipe

RANCH CHICKEN THIGHS

If you are looking for a quick and easy weeknight meal on those busy school nights look no further!

These Ranch Chicken Thighs use 3 simple ingredients but still offers to much flavor. 

We make chicken weekly and I am always looking for new ways to cook it.

I am also all about easy recipes and today’s is 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 a good chicken thigh recipe because I feel like the meat stays tender and juicy.

Today’s recipe is uses a ranch packet to season the chicken. I often use the hidden valley ranch packet.

I first bake the chicken in the oven, then turn on the broiler to get that extra crispy chicken skin we all love.

This is a quick and easy cook so perfect for weeknight dinners or lazy weekends when I want great tasting food fast. 

Oven Baked Ranch Chicken Thighs with ranch seasoning.

WHAT INGREDIENTS DO I NEED TO MAKE BAKED RANCH CHICKEN THIGHS?

CHICKEN: I have used bone-in, skin on 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 boneless chicken thighs just adapt the cooking time to suit as bone-in joints do take a little longer to cook than boneless.

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, salt and pepper. I personally love the ranch flavor and it is so simple to make.

Oven Baked Ranch Chicken Thighs with greens.

HOW TO MAKE RANCH CHICKEN THIGHS IN THE OVEN?

PREPARE THE CHICKEN. Start by preheating the oven to 420 degrees F. 

Oven Baked Ranch Chicken Thighs chicken in a dish.

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 dry ranch seasoning. 

Oven Baked Ranch Chicken Thighs chicken with seasoning.

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.

SERVE THE CHICKEN. Remove the chicken and let it rest for 5 minutes. 

Oven Baked Ranch Chicken Thighs in a white dish.

HOW TO TELL IF THE CHICKEN IS COOKED?

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.

RECIPE HINTS & TIPS:

  • DRY THE CHICKEN: 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.
  • BROILING THE CHICKEN: 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.
  • REST THE CHICKEN: 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.
  • FEED A CROWD: Feeding a crowd, no problem, this recipe can be easily doubled or trebled to cater for larger numbers.
  • AIR FRYER: 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.

Oven Baked Ranch Chicken Thighs with skin on.

HOW TO STORE RANCH CHICKEN THIGHS?

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.

Leftover chicken can be shredded and added to salads, soups, pasta sauces and will really elevate the humble chicken sandwich.

HOW TO FREEZE RANCH CHICKEN THIGHS?

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.

Oven Baked Ranch Chicken Thighs with logo.

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 NutsShaved Brussels Sprout SaladKale Salad with Lemon Dressing or this Everyday Italian Salad

TRY SOME OF MY OTHER GREAT TASTING CHICKEN THIGH RECIPES:

OVEN BAKED CHICKEN THIGHS WITH RISOTTO

EASY BAKED CHICKEN THIGHS

GRILLED CHICKEN THIGHS WITH GREEK MARINADE

MOROCCAN CHICKEN THIGHS 

AIR FRYER MEDITERRANEAN CHICKEN THIGHS

Oven Baked Ranch Chicken Thighs with ranch seasoning.

Ranch Chicken Thighs

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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. 

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 tbsps. dry Ranch seasoning {Hidden Valley Ranch packet works}
  • 1/4 teaspoon salt
  • dash of cracked black pepper

Instructions

    1. Preheat the oven to 420 degrees F.
    2. In a bowl, toss the chicken thighs with olive oil.
    3. Place the chicken on a large baking sheet. Top with ranch seasoning, salt and cracked black pepper.
    4. Bake for 20 minutes. Flip and cook for another 10 minutes or until the internal temp is 165 F.
    5. 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.
    6. Remove from the oven and let cool slightly.
    7. Serve warm.

Notes

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.

CommentLuv badge
Skip to Recipe