Keto Bacon Ranch Chicken Thighs (Printable)

Juicy chicken baked with crispy bacon and ranch, served with tender green beans for a satisfying low-carb meal.

# 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 fresh parsley, chopped

# Directions:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - In a large mixing bowl, combine olive oil, ranch seasoning mix, garlic powder, smoked paprika, salt, and black pepper.
03 - Add chicken thighs to the marinade mixture and toss until completely coated.
04 - Place chicken thighs skin-side up in a large ovenproof skillet or baking dish, then distribute chopped bacon evenly over and around the chicken.
05 - Bake uncovered for 25 minutes.
06 - While chicken is baking, toss green beans with olive oil, salt, and black pepper in a separate bowl.
07 - After 25 minutes, add seasoned green beans to the skillet around the chicken, then return to oven.
08 - Bake for an additional 10 minutes until chicken reaches internal temperature of 165°F and bacon is crisp.
09 - Drizzle lemon juice over green beans, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • Chicken thighs stay juicy and forgiving, even if you lose track of time while folding laundry.
  • One skillet means fewer dishes, which honestly might be the best part of any weeknight dinner.
  • Low-carb doesn't mean bland—the bacon fat and ranch seasoning do the heavy lifting for flavor.
02 -
  • Bone-in thighs are forgiving with timing in a way boneless breasts never are—I've left mine in five minutes too long and they're still perfect.
  • Don't skip arranging the thighs skin-side up at the start; that's the only trick between crispy skin and rubbery skin.
  • If your bacon isn't completely crispy by the end, you can crisp it under the broiler for 2 minutes while the green beans stay warm.
03 -
  • Pat your chicken thighs dry with paper towels before seasoning—this tiny step is the difference between skin that crisps and skin that steams.
  • If you find your bacon isn't rendering fast enough by step six, you can pre-cook it in a separate skillet for 5 minutes before adding it to the chicken, though I rarely need to do this.
  • Serve this with a simple green salad dressed in vinaigrette to balance the richness, or eat it exactly as is if that's what your appetite demands.
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