Description
There’s something truly comforting about a tray of golden, crispy chicken emerging from the oven — especially when it’s infused with the familiar, herby flavor of ranch seasoning. Crispy Baked Ranch Chicken Thighs is an effortless dish that delivers all the satisfaction of fried chicken without the mess or extra oil.
Ingredients
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6 bone-in, skin-on chicken thighs
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3 tablespoons olive oil or melted butter
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2 tablespoons ranch seasoning mix (store-bought or homemade)
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon dried parsley (optional, for garnish)
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Fresh chopped chives or green onions for serving (optional)
Instructions
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Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper for easy cleanup. Set a wire rack on top of the baking sheet to allow hot air to circulate under the chicken.
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Pat the chicken thighs completely dry with paper towels. This step ensures the skin gets extra crispy during baking.
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In a small bowl, combine ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to mix.
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Place the chicken thighs in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
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Sprinkle the seasoning mixture over the chicken, then use your hands to massage the spices into each piece, ensuring all sides are covered.
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Arrange the chicken thighs skin-side up on the prepared wire rack. Make sure they are not touching to ensure even crisping.
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Bake for 35–45 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
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For extra crispiness, broil the chicken for the last 2–3 minutes, watching closely to prevent burning.
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Remove from the oven and let rest for 5 minutes before serving.
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Garnish with dried parsley, chives, or green onions if desired, and serve warm with your favorite sides.
Notes
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For a homemade ranch seasoning, mix 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.
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Always pat chicken dry before seasoning for maximum crispiness.
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Use a wire rack for even baking and to prevent soggy bottoms.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer.
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You can use boneless, skinless thighs or chicken breasts; just reduce the cook time to 25–30 minutes.
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For a flavor twist, add lemon zest or a pinch of cayenne pepper to the seasoning mix.
- Prep Time: 10 minutes
- Cook Time: 40 minutes