Big Batch Ranch Chicken Thighs (Dinner + 3 Freezer-Friendly Meals)

There’s something magical about a meal that works twice as hard as you do. These Big Batch Ranch Chicken Thighs are juicy, flavorful, and perfectly crispy on top—but the real win is how far one pan of chicken stretches. You’ll enjoy roasted chicken for dinner tonight, then roll the leftovers into three more family-friendly meals later this week: homemade chicken pot pie, creamy chicken Alfredo bake, and even a bonus batch of homemade broth from the scraps.

It’s comfort food, efficiency, and fall flavors all in one pan.

 

Why You’ll Love This Recipe

 

• Flavored with Lindsay’s Kitchen Ranch Seasoning – garlicky, herby, and a total mom hack in a jar.
• Stretches into multiple meals – cook once, eat four times!
• Kid- and freezer-friendly – easy dinners that keep you ahead of the week.
• Crispy + juicy combo – tender shredded meat plus golden skin everyone fights over.

Ingredients

• 3 lbs bone-in, skin-on chicken thighs
• 2 Tbsp olive oil
• 2 Tbsp Lindsay’s Kitchen Ranch Seasoning
• 1 cup chicken broth

Instructions

 

1. Preheat oven to 400°F.
2. Arrange chicken thighs skin-side up in a roasting pan (rack optional).
3. Drizzle with olive oil and coat generously with Lindsay’s Kitchen Ranch Seasoning.
4. Pour chicken broth in the bottom of the pan. Cover with foil.
5. Roast for 45–55 minutes, until chicken reaches 175°F.
6. Uncover for the last 10–15 minutes to crisp the skin.
7. Let cool slightly, shred meat, and store leftovers in the fridge for 4 days or freeze for future meals.

How to Use This Big Batch Chicken

 

• Dinner Tonight: Serve roasted chicken thighs hot from the oven with your favorite sides.
• Chicken Pot Pie: Shred some chicken into a creamy veggie filling and top with pie crust.
• Chicken Alfredo Bake: Toss shredded chicken into pasta, Alfredo sauce, and cheese.
• Bonus Broth: Use the leftover bones and skin to simmer up a rich homemade broth.

 

 

 

Make It Work for You

 

This recipe is all about flexibility. Swap olive oil for butter, roast a bigger batch for the freezer, or switch up the seasoning blend if you want to try Lindsay’s Kitchen Everything or Pumpkin Spice for a seasonal twist