Keto Bacon Ranch Chicken Thighs (Printable Version)

Juicy chicken seasoned with ranch, baked with bacon and served alongside tender green beans for a hearty low-carb dinner.

# Components:

→ Chicken & Marinade

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons sugar-free ranch seasoning mix
04 - ½ teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Bacon

08 - 6 slices bacon, chopped

→ Green Beans

09 - 12 ounces fresh green beans, trimmed
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 1 tablespoon lemon juice

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - In a large bowl, combine olive oil, sugar-free ranch seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss chicken thighs until evenly coated.
03 - Arrange chicken thighs skin-side up in a large ovenproof skillet or baking dish. Sprinkle chopped bacon evenly over and around the chicken.
04 - Bake uncovered for 25 minutes.
05 - While chicken is baking, toss green beans with olive oil, salt, and black pepper.
06 - After 25 minutes, add green beans to the skillet around the chicken. Return to oven and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and bacon is crisp.
07 - Drizzle lemon juice over green beans. Garnish with fresh parsley if desired.
08 - Serve hot.

# Expert Tips:

01 -
  • The chicken skin gets impossibly crispy while the meat stays juicy, thanks to baking skin-side up.
  • Bacon cooks right alongside everything else, so you get that smoky flavor without extra pan work.
  • Green beans absorb all the rendered fat and seasoning, tasting like a side dish that actually matters.
02 -
  • Check your chicken's internal temperature at the thickest part of the thigh, not touching bone, to make sure you're done.
  • Leaving the bacon raw when you add it means it renders into the pan and cooks perfectly crispy by the time everything else is done.
03 -
  • Pat your chicken dry with a paper towel before coating it, because moisture is the enemy of crispy skin.
  • If your ranch mix has a strong salty taste, hold back a little salt at first and taste as you go.
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