Ranch Chicken Thighs

Name: Ranch Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 chicken thighs (bone-in skin on {you can also use boneless, skinless - adjust cook time}); 1/4 cup extra virgin olive oil; 2 tablespoons dry Ranch seasoning ({Hidden Valley Ranch packet works}); 1/4 teaspoon salt; dash of cracked black pepper

Ranch Chicken Thighs are a family favorite recipe in my house. The chicken thighs are drizzled with olive oil before being seasoned with dry ranch dressing and a crack of black pepper.

Prep10 min
Cook30 min
Total40 min
Makes4 servings
Calories388

Method

1
Preheat the oven to 420 degrees F. In a bowl, toss the chicken thighs with olive oil.
2
Place the chicken on a large baking sheet. Top with ranch seasoning, salt and cracked black pepper.
3
Bake for 20 minutes. Flip and cook for another 10 minutes or until the internal temp is 165 F.
4
Once “baking” time is complete, I like to flip one more time and broil the top for another 2 minutes. This will make the skin extra crispy.
5
Remove from the oven and let cool slightly. Garnish with fresh parsley. Serve warm.

Notes

For more ranch flavor, use up to 1-2 extra tablespoons of ranch seasoning.Pat the chicken thighs dry before coating them in oil. This step is what helps the skin crisp instead of steam. Use a meat thermometer and pull the chicken at 165 degrees F rather than guessing based on time. Let the chicken rest for 5 minutes before serving so the juices redistribute. Swapping in boneless, skinless thighs works well, just reduce the bake time since they cook faster than bone-in. Once cooked and cooled, store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 degree F oven for 8 to 10 minutes to keep the skin crispy. Leftover chicken can be shredded and added to salads, soups, pasta sauces, or a chicken sandwich.

Per serving

Carbs4 g
Protein18 g
Fat32 g

Also filed under

Chicken

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