Description
Juicy baked chicken thighs coated in savory ranch seasoning, crisp on the outside and tender inside—an easy, crowd‑pleasing dinner.
Ingredients
- 6 bone‑in, skin‑on chicken thighs (about 2½ lb)
- 2 Tbsp olive oil
- 1 (1‑oz) packet dry ranch seasoning mix (or ~2 Tbsp homemade mix)
- 1 clove garlic, pressed or finely minced
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 °F (200 °C). Line a baking sheet with foil or parchment.
- Pat chicken thighs dry and season lightly with black pepper.
- In a small bowl, combine ranch seasoning, olive oil, and garlic.
- Brush or rub mixture evenly over each thigh (including under skin for more flavor).
- Arrange thighs skin‑side up on prepared baking sheet, spaced apart.
- Bake 25–30 minutes until internal temp reaches 165 °F (74 °C).
- For extra crispiness, broil 2–4 minutes, watching closely.
- Remove and let rest 5 minutes before serving.
Notes
- Boneless thighs cook faster; check around 20–25 minutes.
- Make homemade ranch mix (dill, garlic, onion powders, salt, pepper) to avoid additives.
- Leftovers refrigerate up to 3 days; reheat in oven or air fryer for crisp skin.
- Serve with green salad, roasted veggies, or rice.