Baked Ranch Chicken Thighs
These Baked Ranch Chicken Thighs are an easy, oven-baked dinner made with bone-in chicken thighs, ranch seasoning, and baby potatoes.
Ingredients
- 4 chicken thighs, bone-in skin-on
- 1 pound baby gold potatoes, halved
- 2 tablespoons olive oil
- 3 tablespoons ranch seasoning
Instructions
- Preheat the oven to 400°F and lightly grease a large baking dish or sheet pan.
- Arrange the chicken thighs in the dish, skin-side up. Scatter the halved baby potatoes evenly around and between the chicken thighs.
- Drizzle the chicken and potatoes with olive oil, then sprinkle the ranch seasoning evenly over everything, making sure the chicken skin and potatoes are well coated.
- Place the baking dish in the oven and bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- If desired, switch the oven to broil and cook for an additional 2–3 minutes to further crisp the chicken skin, watching closely.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition
Notes
- Pat the chicken dry first: Dry skin helps the chicken brown better and keeps it from steaming as it bakes.
- Season after arranging: Sprinkling the ranch seasoning over the chicken and potatoes once they’re in the dish ensures even coverage and matches the one-pan method shown.
- Keep the chicken skin-side up: This allows the fat to render as it cooks, helping the skin turn crisp while the meat stays juicy.
- Don’t overcrowd the pan: Leave a little space between the chicken thighs and potatoes so everything roasts instead of steams.
- Use broil carefully: A short broil at the end can boost crispiness, but watch closely to prevent burning.
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