Baked Chicken Legs And Vegetables

This baked Chicken legs with vegetables is a delicious one-pan dinner with minimal effort. Chicken and vegetables tossed in a ranch marinade and cooked until tender and juicy.

“Recipe was first published in April, 2020. The post has been updated with new recipe photos and small improvments in February, 2024 “

Flavours In Your Inbox

Subscribe for recipes straight to your inbox

Baked Chicken legs with Vegetables

Baked Chicken legs along with vegetables in a delicious ranch marinade, is the kind of dinner we love on any day. Butter, ranch seasoning, paprika for a little extra kick, salt, and pepper, are all you need for this recipe. No more boring vegetables here, because the veggies are cooked along with Chicken and suck up all the flavor.

And it creates this amazing pan sauce, which is packed with flavor and perfect to drizzle over. Check out these Air fryer Chicken Drumsticks with a spicy dry rub for a healthier alternative.

This baked Chicken legs with vegetable is a delicious one-pan dinner with minimal effort. Chicken and vegetables tossed in a ranch marinade and cooked until tender and juicy.

Ingredients  you need for Oven Baked Chicken legs

  • Chicken: I have used bone-in Chicken legs for maximum flavor. You can also use Bone-in Chicken thighs or Chicken leg quarters. Bone-in Chicken thigh takes a little longer to cook than boneless, so the vegetables also get enough time to get cooked.
  • Vegetable: I have used potato and Carrot here. You can also use Zucchini, pepper etc.  Add hard root vegetables along with chicken, but throw in softer veggies midway, to avoid overcooking.
  • Garlic: Well I am a little obsessed with garlic, the more the better. You can add some whole cloves of garlic which will add more flavor to the pan juice.
  • Wine: Again for a flavourful pan sauce. You can substitute with chicken stock.
  • Butter: Love rich buttery pan sauce??? Butter keeps the meat moist and flavourful. You can also swap butter with Olive oil for a healthier version.
  • Ranch Seasoning:  You don’t need dozens of spices, use good quality ranch seasoning or a homemade one here.
  • Paprika: For an extra kick, I like to add paprika. You can skip it if you want.
Ingredients for Baked chicken legs
4 steps to bake chicken legs in ranch seasoning

How Long To Bake Chicken Legs/Chicken Drumsticks in Oven?

Chicken drumsticks when baked remain really moist and juicy. There is no fear of the meat getting dry and chewy. How long to cook chicken legs in the oven depends on their size.

It takes 40-45 minutes for the chicken drumsticks to cook in an oven preheated at 425 degrees F.

More Easy One-Pan Chicken Recipes…

Other baked chicken recipes

This baked Chicken legs with vegetable is a delicious one-pan dinner with minimal effort. Chicken and vegetables tossed in a ranch marinade and cooked until tender and juicy.
Flavours of Kitchen Logo

Baked Chicken leg and vegetables

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Chicken legs, vegetables baked in a delicious ranch marinade has an amazing pan sauce too. Just the kind of dinner you need on your busy days. Watch step by step video at the end to see how easy this recipe is.
Servings 4 Servings


  • 6-7 Chicken Legs (2 Pounds) (ref note 1)
  • 2 large Potatoes Quartered
  • 2-3 Carrots Cut into big chunks
  • 4-5 Garlic Cloves
  • cup White Wine or substitute with Chicken Stock
  • cup chicken stock

Ranch Marinade

  • cup Melted Butter (unsalted, cooled down)
  • 4 tablespoon Ranch Seasoning
  • 1 teaspoon Paprika
  • ½ teaspoon Pepper
  • ½ teaspoon Salt
  • 2 tablespoons Chicken stock


  • Mix all the ingredients for Ranch Marinade
  • In an Ovenproof pan add Chicken legs, halved Potatoes, Carrots, and Garlic Cloves. Drizzle ranch marinade on top and toss everything well.
  • Pour wine and stock into the pan.
  • Loosely cover with foil and bake at 425 degrees F for 20 minutes. Take out the pan, brush chicken drumsticks with the pan drippings, and bake uncovered for another 30-35 minutes.
  • Serve with a side of green salad or with rice.



  1.  Use skinless drumsticks in this recipe. Vegetables when baked tend to lose moisture. Chicken with the skin doesn’t really get crispy when there is a lot of moisture. 


Serving: 1g | Calories: 477kcal | Carbohydrates: 17g | Protein: 20g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 147mg | Sodium: 1692mg | Potassium: 465mg | Fiber: 2g | Sugar: 3g | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg
Did You Make This Recipe?Tag @theflavoursofkitchen on Instagram and hashtag it #theflavoursofkitchen


  1. Jessica P says:

    5 stars
    My family and I really enjoyed this meal. Thanks for the recipe

    1. Subhasmita says:

      Thank you for giving it a try.

  2. Made a double batch the other night. Accidentally poured red wine instead of white and it still turned out great. Also used minced garlic in a jar in place of garlic cloves and added to marinade and that worked well. A forgiving recipe. The vegetables were tasty as was the chicken legs.

    1. Subhasmita says:

      Good know that Red wine worked for the recipe. Next time when I make it might use red wine instead white. 🙂

  3. Angela Beuden says:

    Loved this recipe. Could you substitute the chicken with sausages?

    1. Subhasmita says:

      Thank you for the feedback. I guess sausage would work also, but you might have to adjust the baking time.

4.28 from 117 votes (104 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating