Keto Bacon Ranch Chicken (Printable)

Juicy chicken thighs baked with crispy bacon and tender green beans for a flavorful low-carb meal.

# What You'll Need:

→ Chicken & Marinade

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons sugar-free ranch seasoning mix
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Bacon

08 - 6 slices bacon, chopped

→ Green Beans

09 - 12 ounces fresh green beans, trimmed
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon fresh lemon juice

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Directions:

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

# Expert Advice:

01 -
  • It's a complete keto-friendly meal in one pan, minimizing cleanup.
  • The combination of crispy bacon and ranch seasoning creates irresistible flavor.
  • Ready in just 45 minutes, perfect for busy weeknights.
  • Naturally low-carb and gluten-free, with only 6g of carbs per serving.
  • The chicken skin gets wonderfully crispy while the meat stays tender and juicy.
02 -
  • Pat the chicken thighs dry with paper towels before seasoning for crispier skin.
  • For extra flavor, mix a tablespoon of grated Parmesan into the seasoning mix.
  • If your chicken isn't browning enough, switch the oven to broil for the last 2-3 minutes.
  • Don't overcrowd the pan – this ensures proper heat circulation and even cooking.
  • Allow the chicken to rest for 5 minutes before serving to help retain its juices.
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