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Ranch Chicken Thighs

Easy Baked Ranch Chicken Thighs

These quick and easy ranch chicken thighs are baked until juicy and tender, coated in a savory dry ranch seasoning rub. They are perfect for a weeknight dinner and require only 10 minutes of prep time!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Preparation
  • 2.5 pounds Boneless, skinless chicken thighs approximately 6 – 8 pieces
  • 2 Tablespoons Olive oil or melted unsalted butter
  • 1 Tablespoon Fresh chopped parsley for garnish (optional)
Ranch Seasoning Rub
  • 1 packet Dry Ranch seasoning mix 1 ounce (such as Hidden Valley)
  • 1 Teaspoon Garlic powder
  • 0.5 Teaspoon Onion powder
  • 0.25 Teaspoon Black pepper freshly cracked
  • 0.25 Cup Finely grated Parmesan cheese optional, adds a crisp crust

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Instant-Read Thermometer

Method
 

Prep and Season
  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or lightly greased aluminum foil for easy cleanup.
  2. Pat the Chicken Dry: Remove the chicken thighs from the packaging and place them on a cutting board. Use paper towels to pat the chicken pieces thoroughly dry. Removing moisture is key for achieving a crispy exterior crust.
  3. Prepare the Seasoning Rub: In a small mixing bowl, combine the dry Ranch seasoning mix, garlic powder, onion powder, black pepper, and the optional Parmesan cheese. Stir until the mixture is uniform.
  4. Coat the Chicken: Place the dried chicken thighs into a large bowl. Drizzle the 2 tablespoons of olive oil or melted butter over the chicken and toss to coat. Sprinkle the prepared Ranch seasoning rub generously over all the chicken pieces, ensuring every surface is fully coated.
Bake and Serve
  1. Bake: Arrange the coated chicken thighs on the prepared baking sheet in a single layer, ensuring they are not touching. Place the sheet into the preheated 400°F oven and bake for 25 to 30 minutes.
  2. Check for Doneness: The chicken is fully cooked when the internal temperature reaches 165°F (74°C) as measured by an instant-read meat thermometer inserted into the thickest part of the thigh.
  3. Rest and Serve: Remove the baking sheet from the oven and allow the chicken to rest for 5 to 10 minutes before serving. Garnish with fresh chopped parsley, if desired, and serve immediately.

Notes

For even crispier results, use a wire rack placed over the baking sheet. This lifts the chicken off the pan, allowing air to circulate fully around the bottoms. If your chicken thighs are especially thick, you may need to add an extra 5 minutes to the total cook time.