Baked Ranch Chicken Thighs
These Baked Ranch Chicken Thighs deliver bold ranch seasoning wrapped in a satisfyingly crispy skin. This fuss-free recipe comes together with just five main ingredients and minimal prep, offering a rich, herby flavor in every bite. Ideal for weeknight dinners or casual gatherings, it's a dependable choice that’s low in carbs and high in satisfaction.
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.
Notes
Adjust seasoning as needed, and ensure to test multiple pieces for accurate internal temperature.