|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||33%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*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.|
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
Gather the ingredients.
Heat the oven to 400 F. Line a rimmed baking sheet or baking pan with foil.
Place the chicken thighs in the pan, skin side up, and then sprinkle them lightly with freshly ground black pepper.
In a small bowl combine the dressing mix with the olive oil and the pressed or finely minced garlic. Blend well.
Brush the dressing and oil mixture over the chicken thighs.
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).
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.
- 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.
- 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.