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Ellie King

Baked Ranch Chicken Thighs

Baked Ranch Chicken Thighs are a super simple one pot baked chicken thigh recipe everyone loves - bursting with ranch flavor in only five ingredients! Low carb, mess free, a deliciously crunchy crust, in a huge family favorite that is sure to make anyone a fan of chicken thighs in under 40 minutes!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 6
Course: dinnar
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken thighs bone-in with skin on
  • black pepper to taste
  • 1 1 oz. packet dry ranch salad dressing mix
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice to thin mixture if needed
  • 1 clove garlic pressed

Equipment

  • McCormick Ranch 3-In-1 Seasoning, Dip & Salad Dressing Mix, 8.75 oz
  • OXO Good Grips Silicone Basting & Pastry Brush - Small
  • USA Pan Bakeware Heavy Duty Half Sheet, Warp Resistant Nonstick Baking Pan

Method
 

  1. Preheat the oven to 400 F.
  2. Cover a Baking sheet in foil, nonstick side up.
  3. Place the chicken thighs on the baking sheet, fattest side up.
  4. Generously season with salt and pepper.
  5. Bake Chicken for 25 minutes, when skin has started to crisp.
  6. In a small bowl, combine the dressing mix with the olive oil and minced garlic. If needed, add lemon juice to thin mixture.
  7. Brush the ranch and oil mixture over the chicken thighs.
  8. Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
  9. To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.
  10. To get a tiny bit more crunch, broil for 5 minutes - watching chicken closely so it doesn't burn.

Notes

Nutrition
Serving: 1chicken thigh | Calories: 340kcal | Carbohydrates: 1g | Protein: 31g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Cholesterol: 168mg | Sodium: 270mg