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.
Servings: 4
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.
Nutrition
Calories: 388kcal | Carbohydrates: 4g | Protein: 18g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 795mg | Potassium: 232mg | Vitamin A: 88IU | Calcium: 9mg | Iron: 1mg