There’s something about ranch seasoning that brings me back to my childhood—those big family dinners where everything was made from scratch, and nothing was rushed.
My mom had a knack for making simple meals taste incredible, and ranch was her secret weapon. Fast forward to today, and I’m still using that trick! This Baked Ranch Chicken Thighs recipe is juicy, packed with flavor, and ridiculously easy to make.
Whether you’re feeding a hungry family or just want a no-fuss dinner, this one’s a keeper.
Pro Tips for Maximum Flavor
✔ Crispy Skin Hack: Drying the chicken before seasoning makes all the difference!
✔ Veggie Swap: Try brussels sprouts, zucchini, or asparagus instead of carrots.
✔ No Ranch Packet? Mix 1 tbsp dried parsley, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dill, ¼ tsp black pepper, and a pinch of salt for homemade ranch seasoning.
✔ Dairy-Free? Skip the butter and use an extra drizzle of olive oil.
Serving Suggestions
This meal pairs beautifully with:
- Garlic bread or warm dinner rolls
- A fresh side salad with a tangy vinaigrette
- Steamed broccoli or sautéed green beans for extra greens
Leftovers? Shred the chicken and toss it into wraps, salads, or a quick quesadilla for an easy next-day meal.
Crispy Baked Ranch Chicken Thighs
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Juicy, flavorful chicken thighs roasted with ranch seasoning and crispy, seasoned veggies.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 packet (1 oz) dry ranch seasoning mix
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika (adds a little warmth)
- ½ tsp black pepper
- ½ tsp salt (optional – ranch seasoning is already salty)
- ½ tsp dried parsley (for garnish)
- 1 tbsp unsalted butter (cut into small cubes)
- 1 lb baby potatoes, halved
- 1 cup baby carrots (or diced bell peppers for extra color)
- ½ tsp Italian seasoning
- 1 tbsp lemon juice (optional, for a fresh kick)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Pat the chicken thighs dry with paper towels. This is important because dry skin = crispy skin! Place them in a large bowl.
In a separate bowl, toss the potatoes and carrots with 1 tbsp olive oil, ½ tsp Italian seasoning, and a pinch of salt & pepper. Set aside.
Drizzle olive oil over the chicken thighs. Sprinkle with ranch seasoning, garlic powder, onion powder, smoked paprika, and black pepper. Rub everything in so every inch is coated with flavor.
Spread the seasoned potatoes and carrots on the sheet pan. Nestle the chicken thighs skin-side up among the veggies. Dot small butter cubes on top of the chicken for extra richness.
Roast in the preheated oven for 35-40 minutes, or until the chicken skin is crispy and golden and the internal temperature reads 165°F (75°C).
If you like ultra-crispy skin, broil for 2-3 minutes at the end, but keep an eye on it!
Sprinkle with dried parsley and squeeze a little lemon juice over the chicken and veggies for brightness.
Notes
Perfect for busy weeknights and meal prep.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: ~420 per serving
- Sugar: 2g
- Sodium: ~900mg (varies by seasoning mix)
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
