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Crispy Baked Ranch Chicken Thighs

Crispy baked ranch chicken thighs with golden skin and fresh herbs
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This recipe transforms humble chicken thighs into a weeknight hero with a homemade dry ranch rub. It yields incredibly juicy meat with a shatteringly crisp, golden skin, all with minimal hands-on effort. It's pure comfort food made easy, perfect for a regular kitchen and schedule.

Ingredients

Scale
  • 6-8 bone-in, skin-on chicken thighs (about 2.5-3 lbs)
  • 2 tablespoons olive oil or melted butter
  • 2 tablespoons dried parsley
  • 1 tablespoon dried dill weed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried chives
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place a wire rack inside a rimmed baking sheet.
  2. In a small bowl, whisk together all dried herbs and spices to make the dry ranch rub.
  3. Pat chicken thighs completely dry with paper towels. Place in a large bowl, drizzle with oil or butter, and toss to coat.
  4. Sprinkle the dry ranch rub all over the chicken, using hands to press seasoning onto both sides.
  5. Arrange chicken skin-side up on the prepared wire rack.
  6. Bake for 35-40 minutes, until skin is deeply golden brown and internal temperature reaches 165°F (74°C).
  7. Let chicken rest for 5-10 minutes before serving.

Notes

For ultimate crispiness, pat chicken dry and use a wire rack. Bone-in, skin-on thighs are recommended for juiciness. Store leftovers in an airtight container for up to 4 days. Reheat in an air fryer or oven to maintain crisp skin.

Nutrition

Find it online: https://www.stacksipsnack.com/crispy-baked-ranch-chicken-thighs/