When dinner night calls for something decadent and flavorful yet still delightful, this ranch chicken thighs recipe might be the perfect answer. Coated in robust spices and baked to tender perfection, biting into each piece is happiness in its purest form. Made with simple ingredients in less than an hour, it's the perfect main course for any occasion.
What Is Ranch Seasoning Mix?
Ranch seasoning is a combination of dried herbs, spices, and other flavorings. Garlic powder, onion powder, and black pepper are the main ingredients in this blend. It also has dried herbs like parsley, dill, and chives.
It imparts a delicately spicy, savory touch that brings life to any food it's infused into. That's why it's a beloved addition to a wide variety of dishes, from grilled meat, salads, and pasta to many more.
Are Ranch Chicken Thighs Healthy?
Yes, our ranch chicken thighs are healthy. Here’s why:
Thanks to the chicken thighs, our dish contains a considerable amount of protein, with 26.9 grams for one serving. Consuming enough protein is important since it gives your body the energy it needs for daily activities and helps maintain and build muscle mass.
Besides the chicken, we also include carrots, red cabbage, and white cabbage to boost fiber and other essential nutrients.
Plus, we have carefully calculated the amount of each ingredient to make sure the nutritional profile of our dish follows the 2020 – 2025 Dietary Guidelines for Americans. Specifically, for each serving, there are 476 calories, 8.9 g saturated fats, and 515 mg sodium.
Ingredients You Will Need
The ingredients needed for this ranch chicken thighs are as simple as can be. Let’s take a look!
- Chicken
We choose skin-on bone-in chicken thighs for this recipe. Baked in the oven, this meat cut remains perfectly tender and juicy while still fully absorbing the spices.
- Ranch seasoning mix
For this recipe, we simply mix together salt, garlic powder, onion powder, ground black pepper, olive oil, parsley, and dill. We opt for fresh dill and parsley to liven up the aroma, but you can always go with dried ones if that’s what you have.
- Salad
We toss shredded vegetables, including carrots, red cabbage, and white cabbage together with plain Greek yogurt and Japanese mayonnaise for a fresh and tangy flavor with a heavenly creaminess.
How to Store and Reheat
You can keep the leftover ranch chicken thighs in an airtight container in the fridge for around 2 to 3 days. To reheat, simply microwave or bake in a preheated oven.
What to Serve with Ranch Chicken Thighs
With these ranch chicken thighs as the main course, your meal is off to a phenomenal start. Add a fitting side dish and it's a good time guaranteed. For a well-rounded meal, pair our ranch chicken thighs with one of these delicious sides:
How to make Ranch Chicken Thighs
This ranch chicken thighs recipe makes a satisfying meal with delicious oven-baked chicken thigh paired with tasty cabbage salad. Perfect for weeknight dinners and special enough for guests.
- cook TIME 43 mins
- prep TIME 7 mins
- total TIME 50 mins
- COURSE Main Dish
- CUISINE American
- SERVINGS servings
- CALORIES 478 kcal
INGREDIENTS
- 22 oz skin-on bone-in chicken thighs
- 3 oz red cabbage (shredded)
- 3 oz white cabbage (shredded)
- 2 oz carrot (grated)
- 1 tsp fresh dill
- 2 tbsp parsley (chopped)
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1 tbsp olive oil
- 1/2 tsp salt
- 3 tbsp Japanese mayonnaise
- 1 tbsp plain Greek yogurt
INSTRUCTIONS
Preparations:
Grate the carrot: Peel the carrot and slice off its top. Stand a grater on your cutting board, and run the carrot against it.
Slice the cabbage: Half the vegetable right down the middle. Remove the core on each half by making two diagonal incisions on the sides. Lay the half flat, and make 1/8" slices to have thin cabbage shreds.
Finely chop the parsley.
Cook:
Score the chicken: On a cutting board, make 4 to 5 cuts into each chicken thigh for quicker cooking time and better flavor absorption.
Marinate the chicken: In a large bowl, add 22 oz skin-on bone-in chicken thighs, 1 tsp garlic powder, 2 tbsp fresh parsley, 1/2 tsp ground black pepper, 1/2 tsp onion powder, 1 tbsp olive oil, 1/2 tsp salt, and 1 tsp fresh dill. Toss to coat evenly and let sit for 5 minutes.
Make the salad: In a large mixing bowl, add 3 oz red cabbage, 3 oz white cabbage, 2 oz carrot, 1 tbsp plain Greek yogurt, and 3 tbsp Japanese mayonnaise. Give it a good toss.
Bake the chicken: Place the marinated chicken thighs on a parchment-lined sheet and bake in a preheated oven at 410 °F for 35 minutes, then remove from the heat.
Serve the chicken with the salad and enjoy!
