Crispy, juicy, and packed with bold ranch flavor, these baked chicken thighs are a weeknight dinner winner! Using just a handful of ingredients, you’ll get perfectly seasoned, golden-brown chicken with minimal effort.

Ingredients

• 5 medium chicken thighs (bone-in, skin-on)
• 2 teaspoons baking powder
• 1 ounce ranch seasoning (about 2 tablespoons of dry ranch seasoning powder)
• ½ teaspoon garlic powder
• ½ teaspoon pepper

Instructions

1. Preheat the Oven

Set your oven to 425°F (218°C).
Line a baking sheet with parchment paper or aluminum foil, and lightly spray it with cooking oil.

2. Prepare the Chicken

Pat the chicken thighs dry with paper towels to remove any excess moisture.

3. Make the Spice Mix

In a small bowl, combine:

• Baking powder
• Ranch seasoning
• Garlic powder
• Pepper
  Mix well.

4. Season the Chicken

Rub the spice mix evenly over each chicken thigh.

5. Arrange on the Pan

Place the chicken thighs skin-side up on the prepared baking sheet.
Leave space between each piece for even cooking.

6. Bake

Bake for 30–40 minutes.

• If you have convection or air fryer settings, use them for extra crispiness!
• For boneless thighs, start checking around the 25-minute mark.

7. Check for Doneness

Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer.
Juices should run clear, and there should be no pink inside.

8. Baste with Pan Juices

Before serving, baste the chicken generously with the juices from the baking pan for even more flavor.

Variations

• Spicy Ranch Chicken Thighs: Add ½ teaspoon of cayenne pepper or a pinch of red pepper flakes to the spice mix for a spicy kick.
• Herb Ranch Chicken: Add 1 teaspoon of dried herbs like thyme or rosemary for an herby twist.
• Cheesy Finish: After baking, sprinkle with freshly grated Parmesan cheese and return to the oven for 2–3 minutes until melted.
• Lemon Ranch Chicken: Squeeze fresh lemon juice over the baked chicken for a bright, tangy finish.
• Boneless Option: You can use boneless, skinless chicken thighs for a faster cook time—start checking at 20–25 minutes.

FAQ

Q: Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well too. Adjust the cooking time—start checking at 20–25 minutes, and ensure the internal temperature reaches 165°F.

Q: Do I have to use baking powder?
The baking powder helps the skin crisp up beautifully, but if you skip it, you’ll still get great flavor, just a little less crispiness.

Q: Can I make this recipe ahead of time?
Absolutely! Season the chicken and store it in the fridge for up to 24 hours before baking.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to keep the skin crispy.

Q: Can I freeze cooked chicken thighs?
Yes! Let them cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating.

Print