Keto Bacon Ranch Chicken Thighs (Printable)

Baked chicken thighs with crispy bacon and seasoned 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 lemon juice

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How To:

01 - Preheat oven to 400°F. In a large bowl, combine 2 tablespoons olive oil, ranch seasoning mix, garlic powder, smoked paprika, salt, and pepper. Toss chicken thighs thoroughly until evenly coated.
02 - Place seasoned chicken thighs skin-side up in a large ovenproof skillet or baking dish. Distribute chopped bacon evenly over and around the chicken.
03 - Bake uncovered for 25 minutes until chicken begins to cook and bacon starts to crisp.
04 - While chicken bakes, toss green beans with 1 tablespoon olive oil, salt, and pepper in a separate bowl.
05 - After 25 minutes, add seasoned green beans to the skillet surrounding the chicken. Return to oven and bake for 10 additional minutes until chicken reaches internal temperature of 165°F and bacon is crisp.
06 - Drizzle lemon juice over green beans and garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Crispy bacon renders right into the chicken, so you're not cooking two things separately and getting frustrated about timing.
  • Green beans actually taste like they matter because they soak up all those savory drippings instead of just being steamed blah.
  • One skillet means one thing to clean, which is the real keto dream.
02 -
  • Don't cover the skillet because you need that dry heat to crisp the skin and bacon—moisture is your enemy here, even though every instinct says to cover it.
  • The green beans go in during the last 10 minutes, not from the beginning, because they cook way faster than chicken and would turn into sad little strings if you baked them the whole time.
03 -
  • Pat your chicken thighs dry before seasoning because moisture keeps them from crisping, and you want that skin to actually be worth eating.
  • Don't peek constantly at the oven—every time you open it you're lowering the temperature and making everything take longer, so set a timer and trust the process.
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