Ranch Chicken Thighs
Succulent chicken thighs seasoned with ranch, perfect for a quick weeknight dinner that impresses guests.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in, skin-on) About 2 to 2½ pounds total.
- 1 packet ranch dressing mix (about 1 ounce) Use 2 tbsp homemade ranch mix if preferred.
- 2 tablespoons olive oil Helps seasoning stick and encourages browning.
- 1 teaspoon garlic powder Boosts savory notes.
- 1 teaspoon onion powder Rounds flavor.
- to taste Salt and pepper Don't under-salt the skin.
- for garnish Fresh parsley Optional for color and fresh bite.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Position a rack in the middle.
- Pat the chicken thighs very dry with paper towels.
- In a small bowl, mix the ranch packet, garlic powder, onion powder, and a few grinds of black pepper.
- Rub the thighs all over with olive oil. Sprinkle the seasoning evenly over both sides and rub it in.
- Add a pinch of salt to the skin side.
- Place thighs skin-side up on a rimmed baking sheet or in a shallow roasting pan, lined with foil or parchment for easier cleanup.
Cooking
- Roast in the preheated oven for 30–40 minutes, or until the skin is deeply golden and an instant-read thermometer reads 165°F (74°C).
- For extra-crispy skin, switch to broil for 1–3 minutes at the end, but watch closely.
- Remove from the oven and let rest for 5–7 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days. Can freeze cooked thighs for up to 3 months. Reheat in a 375°F oven for 10–15 minutes for best results. Pat the skin dry for crispness and avoid overcrowding the pan.