Oven Baked Ranch Chicken Thighs (With Crispy Skin!)
Crispy, oven-baked ranch chicken thighs with a simple spice rub for flavorful, juicy results.
Equipment
- Oven
- Baking Sheet
- parchment paper or aluminum foil
- Mixing Bowl
- Measuring Spoons
- Paper Towels
- Meat Thermometer
Ingredients
- 5 medium bone-in, skin-on chicken thighs
- 2 teaspoons baking powder
- 1 ounce ranch seasoning (dry) 1 ounce ≈ 2 tablespoons
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or foil; lightly spray with cooking oil if desired.
- Pat the chicken thighs dry with paper towels to remove excess moisture; drying helps the skin crisp.
- In a bowl, combine the baking powder, dry ranch seasoning, garlic powder, and black pepper until evenly mixed.
- Rub the spice mixture evenly over the skin and exposed surfaces of each chicken thigh.
- Arrange the thighs skin-side up on the prepared baking sheet, leaving space between pieces for air circulation.
- Bake at 425°F for 30–40 minutes; if using a convection or air-fryer oven setting, cook toward the lower end of that range. If using boneless thighs, begin checking for doneness after about 25 minutes.
- Cook until the internal temperature of the thickest part reaches 165°F (74°C) and the juices run clear; baste with pan juices if desired.
- Optional: For extra crispness, place the thighs under the broiler for 1–2 minutes, watching closely to prevent burning.
Notes
- Boneless thighs cook faster; start checking after 25 minutes.
- Do not substitute baking soda for baking powder, it won't crisp the skin.
- Under the broiler for 1–2 minutes will deepen browning—watch carefully.
- Cooking on a wire rack yields slightly crispier skin; pan gives juicier meat.
- If using a wire rack, line the pan with foil for easier cleanup.