Oven Baked Ranch Chicken Thighs (With Crispy Skin!)
Bone-in, skin-on chicken thighs seasoned with baking powder and dry ranch seasoning, oven-baked at 425°F for crispy skin.
Servings: 5 servings
Ingredients
Ingredients
- 5 mediumchicken thighsbone in skin-on chicken thighs
- 2 teaspoonsbaking powder
- 1 ounceranch seasoningdry ranch seasoning powder 1 ounce is 2 tablespoons
- 1/2 teaspoongarlic powder
- 1/2 teaspoonpepper
Instructions
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or with aluminum foil.
- Pat the 5 bone-in, skin-on chicken thighs dry with paper towels until the skin is as dry as possible.
- In a small bowl, mix 2 teaspoons baking powder, 1 ounce (2 tablespoons) dry ranch seasoning, ½ teaspoon garlic powder, and ½ teaspoon pepper until combined.
- Rub the spice mixture evenly over the skin of each chicken thigh, pressing gently so it adheres.
- Place the thighs on the prepared baking sheet skin side up, leaving a little space between each piece.
- Bake at 425°F for 30–40 minutes. Use the oven’s convection or air-fryer setting if you have it; without convection the thighs may take a few extra minutes.
- Check doneness by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. The chicken is fully cooked when the internal temperature reaches 165°F.
- Remove the pan from the oven and spoon the pan juices over each thigh to baste generously. Let the thighs rest about 5 minutes before serving.
Equipment
- Baking Sheet
- Parchment paper or aluminum foil
- Small Bowl
- Instant-read thermometer
Notes
Notes
You can use boneless chicken thighs but they cook more quickly. Expect to start checking boneless thighs after 25 minutes cooking for doneness.
Do not use baking soda in place of baking powder. Baking soda will not create crunchy skin.
To make them extra crispy place the chicken thighs under the broiler for a minute or two to make it golden brown. Watch carefully, it doesn’t take long for the chicken under the broiler to go from extra crispy to burnt if you walk away from them. You only need a minute or two.
Chicken thighs can be cooked on a wire rack on top of the baking pan. This allows the juices to drip down from the chicken below. I find the chicken is juicier if you don’t use a rack, but slightly crispier if you do use a wire rack. I suggest lining the pan with foil if you use a wire rack for easy cleanup.
You can use boneless chicken thighs but they cook more quickly. Expect to start checking boneless thighs after 25 minutes cooking for doneness.
Do not use baking soda in place of baking powder. Baking soda will not create crunchy skin.
To make them extra crispy place the chicken thighs under the broiler for a minute or two to make it golden brown. Watch carefully, it doesn’t take long for the chicken under the broiler to go from extra crispy to burnt if you walk away from them. You only need a minute or two.
Chicken thighs can be cooked on a wire rack on top of the baking pan. This allows the juices to drip down from the chicken below. I find the chicken is juicier if you don’t use a rack, but slightly crispier if you do use a wire rack. I suggest lining the pan with foil if you use a wire rack for easy cleanup.