Baked Ranch Chicken Thighs are a flavor-packed, five-ingredient dinner dream—juicy on the inside with a crispy, golden ranch crust that keeps everyone coming back for seconds.
Quick to prep, this easy one-pan wonder is perfect for weeknights. Low-carb, crowd-pleasing, and irresistibly savory, it transforms everyday ingredients into comfort food magic.
What You’ll Need for Flavorful Baked Ranch Chicken Thighs
- Bone-in, skin-on chicken thighs – The skin crisps up beautifully, sealing in the flavorful juices for tender, succulent meat.
- Dry ranch seasoning mix – The star of the show, bringing zesty herbs, creamy tang, and bold flavor to every bite.
- Olive oil – Helps distribute the ranch mix evenly while adding richness and aiding in browning.
- Garlic – A single clove packs a punch, enhancing the ranch mix with aromatic depth.
- Lemon juice – Just a touch brightens the flavor and helps thin the ranch mixture for easy brushing.
- Black pepper – A simple seasoning that adds just the right amount of heat and balance.
Easy Steps to Crispy Ranch Perfection
Start by preheating your oven and preparing a foil-lined baking sheet. Arrange the chicken thighs skin-side up and season with black pepper.
While they roast, mix the dry ranch packet with olive oil, pressed garlic, and a splash of lemon juice if needed. Brush this flavorful blend onto the chicken after the initial bake.
Return the chicken to the oven to finish cooking until it’s golden and crisp with a juicy interior. For extra crunch, a quick broil does the trick—just watch closely to avoid burning.
Tips & Tasty Twists for Baked Ranch Chicken Thighs
To really boost the texture, pat your chicken thighs dry with paper towels before seasoning—this encourages crispier skin. If you’re after even more flavor, marinate the thighs in a tablespoon of ranch seasoning and olive oil for 30 minutes before baking.
Swap in boneless thighs or even chicken drumsticks if needed, but adjust the cook time accordingly. For a spicy twist, mix in a pinch of cayenne or smoked paprika to the ranch blend. This recipe also works great served over mashed cauliflower or tucked into warm sandwich rolls with coleslaw for a ranch chicken sandwich variation.
How to Keep Your Leftovers Just as Delicious
Leftover baked ranch chicken thighs store beautifully. Let them cool completely before sealing in an airtight container and refrigerating for up to four days.
To reheat while preserving that crave-worthy crunch, use an oven or air fryer rather than the microwave. Simply warm at 350°F until heated through. If freezing, wrap each thigh in foil and store in a freezer-safe bag for up to three months. Thaw overnight in the fridge before reheating.
This fuss-free chicken dinner is every bit as practical as it is mouthwatering—simple ingredients, zero mess, and full-on flavor in every crispy bite.
Baked Ranch Chicken Thighs
Ingredients
- 1 packet 1 oz dry ranch salad dressing mix
- 1 tablespoon freshly squeezed lemon juice optional, for thinning
- 2 tablespoons extra virgin olive oil
- 6 bone-in skin-on chicken thighs
- 1 clove garlic crushed
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F. Line a sturdy baking sheet with aluminum foil, ensuring the nonstick side is facing up. Arrange the chicken thighs on the sheet, placing the plumpest side facing upward. Season the chicken generously with freshly ground black pepper. Place the tray in the oven and bake for 25 minutes, allowing the skin to begin crisping.
- Meanwhile, in a small bowl, mix the dry ranch dressing packet with olive oil and crushed garlic. If the mixture is too thick, incorporate the lemon juice to achieve a spreadable consistency. Remove the partially baked chicken from the oven and liberally brush the prepared ranch mixture over each thigh.
- Return the chicken to the oven and continue baking until the skin becomes crisp and deeply golden, and an instant-read thermometer inserted into the thickest part of the thighs registers 165°F, avoiding contact with the bone. For an added layer of crunch, switch the oven to broil and cook for an additional 5 minutes, monitoring closely to prevent burning.
