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Close-up handheld smartphone photo of crispy skin-on baked chicken thighs arranged in a dark grey ceramic baking dish.

Perfectly Crispy Baked Ranch Chicken Thighs

These perfectly crispy Baked Ranch Chicken Thighs feature deeply golden-brown blistered roasted skin heavily dusted with dry ranch seasoning, pooling with rich rendered juices and melted butter. An effortless, mouth-watering weeknight dinner!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-6 pieces Bone-in, skin-on chicken thighs about 2.5 lbs (1.1 kg)
  • 1 tbsp Olive oil (15ml) - to bind the seasonings
  • 1 packet Dry ranch seasoning mix (1 oz / 28g)
  • 1 tsp Garlic powder (3g)
  • 1 tsp Dried dill (1g)
  • 0.5 tsp Coarse black pepper (1g)
  • 2 tbsp Butter (30g) - melted
  • 1 tbsp Fresh chopped parsley (4g) - for garnish

Equipment

  • 1 Dark Grey Ceramic Baking Dish Conducts heat evenly for rendered fat.
  • 1 Instant-Read Meat Thermometer Ensures perfectly juicy chicken at 165°F (74°C).

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C). Thoroughly pat the chicken thighs dry on all sides using paper towels to ensure a crispy skin.
  2. In a small bowl, whisk together the dry ranch seasoning, dried dill, garlic powder, and coarse black pepper until evenly incorporated.
  3. Drizzle the olive oil over the dried chicken thighs and rub it in. Heavily dust the thighs with the seasoning mixture, pressing gently so it adheres. Arrange the chicken in a dark grey ceramic baking dish without overlapping.
  4. Pour the melted butter carefully around the bottom edges of the chicken. Bake uncovered for 35-40 minutes until a thin layer of golden rendered juices pools around the chicken and internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for 5 minutes. Garnish with a scattering of finely chopped bright green fresh parsley before serving.

Notes

Dry the Skin Completely: Moisture is the ultimate enemy of crispiness; taking the time to pat the chicken dry ensures a beautiful, blistered finish.
Pour Butter Around, Not Over: Adding the melted butter strictly to the edges of the dish protects the heavy dusting of dry ranch on top.