March 1st (2023) was when we had this meal. We would have been very happy with just salt and pepper for seasoning, but the Ranch Style Dressing added a nice flavor. It was given a thumbs up and pronounced another yummy meal. You can see the original recipe at Sweet C's (click on this link) and my thanks to its host Courtenay. Also. she has great tips, lovely photos to look at, and of course other delicious recipes to try.
Courteney advised not to overcook. "Chicken is cooked when it reaches an internal temperature of 165 degrees."
She also said that "depending on your ranch dressing packet, it can sometimes be thick when mixing, and/or clump up. If too thick simply add a teaspoon of water at a time to loosen mixture, until it is easy enough to spread over chicken."
Baked Ranch Chicken Thighs
Calories per serving (1 chicken thigh): 340
Cooking time: 45 minutes
Baked Ranch Chicken Thighs are a super simple one pot baked chicken thigh recipe everyone loves - bursting with ranch flavor in only five ingredients! Low carb, mess free, a deliciously crunchy crust, is a huge family favorite that is sure to make anyone a fan of chicken thighs in under 40 minutes!
6 chicken thighs, bone-in, with skin on
black pepper, to taste
1 1 oz. packet dry ranch salad dressing mix
2 tablespoons olive oil
1 tablespoon lemon juice, to thin mixture if needed
1 clove garlic, pressed
Preheat the oven to 400 F.
Cover a baking sheet in foil, nonstick side up.
Place the chicken thighs on the baking sheet, fattest side up.
Generously season with salt and pepper.
Bake chicken for 25 minutes ( skin will have started to crisp).
In a small bowl, combine the dressing mix with the olive oil and minced garlic and blend. If needed, add lemon juice to thin mixture.
Brush the ranch and oil mixture over the chicken thighs.
Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.
To get a tiny bit more crunch, broil for 5 minutes - watching chicken closely so it doesn't burn.
What did we change?
Our ranch dressing mix seemed extra thick, so we added a couple of tablespoons of water and all of the lemon juice until we got the right consistency.
There is a video where Courteney goes through all the steps on her website.
Also, we had bought skinless, boneless chicken thighs, so it didn't crisp up as much as in Courteney's photos.
Our side dishes were brown rice, baby steamed Brussel sprouts, and grape tomatoes. We sautéed the tomatoes in a pan for a few minutes, later drizzling with Balsamic vinegar.
The following is for the original recipe address written in full, in case you would rather copy and paste. I don’t always remember to do this, but when I do I will add.