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 dressing/marinade and cooked until tender and juicy.
“Recipe was first published in April, 2020. The post has been updated with new photos and small improvements in February 2024 “
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 soaks up all the flavor.
And it creates this amazing pan sauce, which is packed with flavor and perfect to drizzle over rice or mop clean with crusty bread.
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.
- Vegetables: I used potatoes and carrots 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.
How to Bake Chicken Legs
Prep the Vegetable and Chicken legs
- Cut carrots and potatoes medium sized cuts. If using baby potatoes cut into half, for larger quarters will do.
- Mix melted butter, ranch seasoning, paprika, salt , pepper along with 2-3 chicken stock. The consistency should neither be too thick or very thin
- Add 3/4 th of the marinade to chicken legs and toss to coat chicken.
Bake Seasoned Chicken Legs and Vegetables at 400
A 9X13 baking dish or a large oven proof cast iron skillet, add veggies and toss in the remaining reach mixture. Spread in a single layer. Place coated chicken legs on top
Recipe Tips
- Chicken legs with skin crisp up when tossed in a dry seasoning rub and baked. But in this recipe, as there is moisture, chicken skin will get soggy and rubbery. So save those chicken legs for some Crispy Air Fryer Chicken Drumsticks.
- Different veggies take different amounts of time to cook, hence add them to the oven accordingly. If using softer veggies like green beans, or pepper, add them to the pan midway, after you remove the foil.
- Make sure the melted butter has come to room temperature before adding the ranch seasoning to it. I had made the mistake of adding ranch seasoning to hot melted butter and the ranch marinade sort of turned into a weird consistency.
How Long To Bake Chicken Legs/Chicken Drumsticks in Oven?
Baking chicken legs is forgiving. 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 400 degrees F.
Can I Use Any Other Cuts Of Chicken?
For long and slow cooking/baking, chicken cuts with bone work well and also helps to make an amazing pan sauce. Hence bone-in chicken legs and thighs are preferable. Boneless chicken thighs work in a pinch but chicken breast is not just the right cut for this recipe
Baking Chicken Leg Covered or Uncovered
I have tried both ways. While baking it uncovered does work. Baking it covered initially for about 20 minutes and then baking it uncovered for the rest yields the most moist chicken legs with perfectly caramelized exteriors.
Storing Leftovers
This stores well for up to 4 days in the refrigerator and also freezes really well. Reheat in the microwave until it is warm. ( Note: reheating in the microwave means you are cooking the chicken again, hence make sure you don’t microwave for long, else chicken will go dry).
More Easy One-Pan Chicken Recipes…
Baked Chicken leg and vegetables
Ingredients
- 6-7 Chicken Legs (2 Pounds) (ref note 1)
- 2 large Potatoes Quartered
- 2-3 Carrots Cut into big chunks
- 4-5 Garlic Cloves
- ⅓ cup White Wine or substitute with Chicken Stock
- ⅓ cup chicken stock
Ranch Marinade
- ⅓ cup Melted Butter (unsalted, cooled down)
- 4 tablespoon Ranch Seasoning
- 1 teaspoon Paprika
- ½ teaspoon Pepper
- ½ teaspoon Salt
- 2 tablespoons Chicken stock
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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This is so delicious even my very picky elderly husband asked for more. However, my youngest grandchild cannot eat dairy, could I substitute olive oil?
I made this for the first time and must have done something wrong. The seasoning mix turned like a paste and very gel like. Super hard to spread. Any suggestions on what could have gone wrong ?
Was the melted butter hot when you added ranch seasoning? This could be the only reason i can think of.
This is so good. When I take the cover off for the last cooking cycle I tuck in some butter here and there. I make this at least once a month. I’ve used legs, bone in and boneless thighs and it all is delicious. I also add onions and have added mushrooms or whatever I have on hand. One of my favorite dishes.
I hope I didn’t mess up, but I used 1/2 c wine and 1/2 cup of chicken stock. Was that correct??
no.its correct.
Did you bake this covered with foil or uncovered?
cover for 20 minutes then remove the foil and bake until done.
This recipe is Delicious! I used only chicken stock for the liquid and spicy ranch seasoning for an added kick. I will definitely make this again.
This recipe was delicious but I did mix it up a little! I only had 5 drumsticks. I also added zucchini to this recipe. I added garlic powder, onion powder, & lemon pepper to the seasonings. I used more broth than what the recipe said. The vegetables soaked up the flavors and it turned out so good. I think next time I’d like to add corn. This recipe was amazing and I would definitely make it again!
Delicious and so easy to throw together. I did leave the skin on the legs and they did have a nice crunch. I used fingerling potatoes, that’s what I had. I used Hidden Valley ranch seasoning and I think I would cut back the added salt to 1/4 tsp. In response to some of the comments about using different ingredients, that’s the great thing about this recipe, you can make it your own. Will definitely make again.
Am going to make this dish tomorrow , I am planning to add some fresh tomatoes to it.This will make it more of an itallian dish than a southern style,maybe a little lemon over the top of the potatoes as they are finishing cook time. yummy
i
I loved this! A big hit with the family. I ended up using all chicken broth for the liquid. The carrots and potatoes soaked up all that delicious flavor from the juices. Thanks for a wonderful addition to my menu rotation!
Wow! Delicious. Only substitution was i used 1/4 seasoned garlic vinegar and 1/4 chicken broth for the 1/2 c wine. I cooked it 20min longer than recipe.
Made this for supper last night. OMG it was so good. Hubby says to make it again so thanks for sharing.
Happy for you 🙂
Absolutely good. Only had 5 drumsticks. I used chicken broth instead of white wine only because I didn’t have any. Hubby says it’s a keeper. That was the proof.
Can you substitute garlic cloves with shallots? And sweet potatoes instead of regular ones? I used 2 bags of drumsticks from Costco so about 10 drumsticks. Added a third more of each ingredient. We’ll see how it turns out!
Yes, you can substitute these. Let me how it turned out.
What’s the measurement for the butter?
The instructions show
⅓ cup Melted Butter (unsalted)
I have made this recipe twice now using 1/3 cup
It is 1/3 cup butter. I am sorry for the confusion. There seems to some issue in the backend.
Hello, can the chk legs be marinated in the ranch mixture over night?
You can!! Though I haven’t done it.
This was a fantastic dinner! The tip to remove the chicken skin was great, the chicken had way more flavor that way. Everything was seasoned so perfectly, we loved the sauce so much! A definite make again!
Crissy, can you marinade the chicken overnight?
Yummy. Switched up some peppers and onion with chili powder for a different kick.
How does chicken only cook in 30-40 minutes?!
30-40 minutes is a good enough time for the chicken legs to get cooked.
Smaller pieces vs whole bird cook faster.
This was a hit with my family (though I used broth in lieu of wine and used a lot more of it than the recipe called for). Thanks so much for the inspiration!
Happy to know all of you liked it, Elsie