Crispy Roasted Chicken Thighs with Creamy Ranch
About this Recipe
Let me tell you — these Crispy Roasted Chicken Thighs with Creamy Ranch are about to become your new dinner go-to. We’re talking juicy, tender chicken with a perfectly crispy skin, coated in a smoky, herby marinade and served with the creamiest ranch dip on the side. It’s one of those recipes that looks impressive, tastes incredible, and couldn’t be easier to throw together.
This one is packed with flavor and protein, making it perfect for weeknight dinners or a Sunday meal prep that keeps you happy all week long.
What You’ll Need To Make Crispy Roasted Chicken Thighs With Creamy Ranch
Here’s what brings the flavor and crunch:
- Bone-in chicken thighs
- Tomato paste
- Olive oil
- Lemon juice
- Fresh cilantro
- Honey
- Paprika
- Cumin
- Garlic powder
- Dried oregano
- Salt
- Greek yogurt
- Mayonnaise
- Fresh chopped chives
- Ranch seasoning
- Lemon juice (yes, again — because it brightens everything)
Why You’ll Love These Crispy Roasted Chicken Thighs With Creamy Ranch
This is a “marinate, roast, and devour” kind of meal. The chicken gets coated in a bold blend of spices, herbs, and citrus that locks in moisture and infuses every bite with flavor. The creamy ranch dip comes together in minutes and takes this dish to the next level — it’s tangy, herby, and the perfect contrast to the crispy, caramelized skin on the chicken.
Plus, the whole thing is baked on a rack over a sheet pan, which makes cleanup super simple. You can have it prepped and in the oven in 10 minutes, and while it roasts, you can whip up the dip or prep some sides. Easy, high-impact cooking is always my favorite kind.
Why These Crispy Chicken Thighs Are Perfect for Meal Prep
These thighs are protein-packed, delicious hot or cold, and super versatile. I love having them ready in the fridge for quick lunches — just reheat and pair with a simple salad, some roasted veggies, or even wrap them up in a pita with extra ranch. The marinade also keeps the chicken juicy even after a few days, and the ranch holds up beautifully in the fridge.
The Secret to Crispy Chicken Every Time
Here’s the key: the rack. Placing the chicken thighs on a rack over a sheet pan lets air circulate underneath, which helps the skin get extra crispy. It also allows excess moisture to drip away instead of steaming the chicken — so you’re left with golden, crunchy perfection. Trust me, it makes a huge difference!
How to Serve Crispy Roasted Chicken Thighs With Creamy Ranch
These crispy chicken thighs pair beautifully with so many sides — a fresh green salad, roasted potatoes, fluffy rice, or grilled veggies. And that ranch? It’s so good you’ll want to dip everything in it. I’ve definitely caught myself sneaking spoonfuls.
Crispy Roasted Chicken Thighs with Creamy Ranch
Ingredients
- 6 bone-in chicken thighs, fat trimmed
- 3 tbsp tomato paste
- 3 tbsp olive oil
- Juice of 1 lemon
- 1/3 cup chopped fresh cilantro
- 2 tbsp honey
- 1 tbsp paprika
- 1/2 tbsp cumin
- 1/2 tbsp garlic powder
- 1/2 tbsp dried oregano
- 1/2 tsp salt
- 1/2 cup Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp fresh chopped chives
- 1 tbsp ranch seasoning
- Squeeze lemon juice
Instructions
Preheat the oven to 425. Place a rack over a large sheet pan and set aside.
Add the tomato paste, olive oil, lemon juice, cilantro, honey, paprika, cumin, garlic powder, oregano and salt to a mixing bowl and whisk to combine, Add the chicken and toss to coat.
Place the chicken spread out on the rack over the sheet pan, then bake for 35-40 minutes, until cooked through.
While the chicken roasts, make the creamy ranch. Add the yogurt, mayonnnaise, chives, ranch and lemon juice to a small bowl. Mix to combine and set aside.
Serve the chicken with the ranch as a dip.
Notes
* To make ahead of time, store the chicken and dip in separate airtight containers in the refrigerator for up to 6 days.
* The chicken can also be prepped in the marinade ahead of time and stored in the marinade overnight. Bring to room temperature before roasting.
