Ranch Chicken Thighs

Bone-in skin-on chicken thighs coated in a bold ranch seasoning blend with garlic, smoked paprika, and thyme, then oven-roasted until the skin is golden and crispy and the meat is juicy throughout.

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Prep Time 10

Cook Time 40

Rest Time 5

Total Time 50

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 345

Ingredients Equipment Method Notes

Ingredients

6 bone-in skin-on chicken thighs
3 tbsp olive oil
2 tbsp ranch seasoning mix store-bought or homemade
1 tsp garlic powder
1 tsp onion powder
0.5 tsp smoked paprika
0.5 tsp dried thyme
0.5 tsp black pepper
salt to taste
fresh parsley chopped, for garnish

Equipment

Baking sheet
Wire rack (optional)
Small mixing bowl
Large mixing bowl
Instant-read thermometer

Method

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil. Place a wire rack on top if available.
Pat chicken thighs completely dry on all sides with paper towels. Place in a large bowl and drizzle with olive oil. Toss to coat evenly.
In a small bowl, combine ranch seasoning, garlic powder, onion powder, smoked paprika, dried thyme, black pepper, and a pinch of salt. Stir to blend.
Sprinkle seasoning mixture over the chicken thighs and massage into the skin and meat on all sides until fully coated.
Arrange thighs skin-side up on the prepared baking sheet with space between each piece. Do not overcrowd.
Bake for 35 to 40 minutes until skin is deep golden and crispy and internal temperature reaches 165 degrees F.
Remove from oven and rest for 5 minutes before serving. Garnish with chopped fresh parsley and serve hot.

Notes

Pat chicken completely dry for the crispiest skin. Use a wire rack on the baking sheet for even air circulation. Do not overcrowd the pan. Leftovers keep well for 4 days and are great shredded into wraps or grain bowls.