Baked Ranch Chicken Thighs

Baked ranch chicken thighs

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
379 Calories
25g Fat
3g Carbs
37g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 379
% Daily Value*
Total Fat 25g 33%
Saturated Fat 7g 35%
Cholesterol 194mg 65%
Sodium 635mg 28%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 37g
Vitamin C 0mg 1%
Calcium 40mg 3%
Iron 2mg 10%
Potassium 447mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These tender, juicy chicken thighs develop an amazingly crispy seasoned outer skin in the oven, and are surprisingly easy to fix; this recipe only has five ingredients. Olive oil, garlic, and a packet of dry ranch dressing mix are all you need to make this recipe, which takes only about 40 to 45 minutes to prep and cook, from start to finish.

The ranch dressing mix gives them extraordinary flavor, and they brown beautifully in the oven. You can finish them under the broiler for even crispier skin, but that probably won't be necessary. The recipe calls for bone-in chicken thighs with skin, but whole chicken legs or drumsticks would be excellent as well. You can also use boneless thighs, but keep in mind they will cook a little bit faster.

Feel free to change the seasonings to suit your taste. For extra garlic flavor, use 2 to 3 pressed cloves of garlic. And if you don't have a packet of ranch dressing mix, you can make it from scratch (see below).

The chicken is great for any night of the week and would be fabulous for a picnic. The recipe can be easily scaled up for more people if needed. 


Click Play to See This Baked Ranch Chicken Thighs Recipe Come Together


  • 6 bone-in skin-on chicken thighs

  • 2 tablespoons olive oil

  • Freshly ground black pepper, to taste

  • 1 (1-ounce) packet dry ranch salad dressing mix

  • 1 clove garlic, pressed

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked ranch chicken thighs
    The Spruce
  2.  Heat the oven to 400 F. Line a rimmed baking sheet or baking pan with foil.

    Foil lined pan
    The Spruce
  3. Place the chicken thighs in the pan, skin side up, and then sprinkle them lightly with freshly ground black pepper.

    Chicken thighs on baking sheet with black pepper
    The Spruce
  4. In a small bowl combine the dressing mix with the olive oil and the pressed or finely minced garlic. Blend well.

    Garlic and dressing mix for chicken thighs
    The Spruce
  5. Brush the dressing and oil mixture over the chicken thighs.

    Brushing dressing mix on chicken thighs
    The Spruce 
  6. Bake the chicken for 25 to 30 minutes, or until the thighs register a temperature of at least 165 F/74 C, the minimum safe temperature for poultry (according to the USDA).

    Chicken thighs in the oven
    The Spruce
  7. 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.

    Baked Ranch Chicken Thighs on a plate garnished with parsley
    The Spruce


  • If you are cooking the chicken in advance for a picnic or to take to an event, let them cool and refrigerate them until you are ready to pack the cooler. (It's important to keep food at 40 F or colder. An insulated cooler with ice packs or ice should be sufficient, but don't open it until you're ready to eat.)
  • Alternatively, if you plan on serving them hot, keep the cooked chicken above 140 F for transportation and serving.

Recipe Variation

  • Quick Homemade Ranch Dressing Mix Substitute: In a small bowl combine 2 tablespoons of buttermilk powder, 2 teaspoons dried parsley, 1/2 teaspoon of onion powder, 1/2 teaspoon dried dill weed, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt.

How to Store and Freeze Ranch Chicken Thighs

These chicken thighs will keep in the fridge for 3 to 4 days if covered. You can reheat them, wrapped in foil, in the oven, or use them cold, shred them and put them in a salad with ranch dressing. You can freeze cooked chicken for 3 to 4 months. Defrost in the refrigerator and reheat in a low oven so as to not dry them out.