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 “

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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. 5 stars
    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?

  2. 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 ?

    1. Subhasmita says:

      Was the melted butter hot when you added ranch seasoning? This could be the only reason i can think of.

  3. 5 stars
    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.

  4. Monique Love says:

    I hope I didn’t mess up, but I used 1/2 c wine and 1/2 cup of chicken stock. Was that correct??

  5. Did you bake this covered with foil or uncovered?

    1. Subhasmita says:

      cover for 20 minutes then remove the foil and bake until done.

  6. Janet Amaya says:

    5 stars
    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.

  7. 5 stars
    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!

  8. 5 stars
    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.

  9. Scarlett Bruce says:

    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


  10. 5 stars
    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!

  11. 5 stars
    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.

  12. Deborah L Hannaford says:

    Made this for supper last night. OMG it was so good. Hubby says to make it again so thanks for sharing.

    1. Subhasmita says:

      Happy for you 🙂

  13. 5 stars
    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.

  14. 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!

    1. Subhasmita says:

      Yes, you can substitute these. Let me how it turned out.

  15. 5 stars
    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

    1. Subhasmita says:

      It is 1/3 cup butter. I am sorry for the confusion. There seems to some issue in the backend.

  16. Hello, can the chk legs be marinated in the ranch mixture over night?

    1. subhasmita says:

      You can!! Though I haven’t done it.

  17. 5 stars
    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!

    1. Crissy, can you marinade the chicken overnight?

  18. Shelley L Hines says:

    5 stars
    Yummy. Switched up some peppers and onion with chili powder for a different kick.

  19. Stephanie says:

    How does chicken only cook in 30-40 minutes?!

    1. subhasmita says:

      30-40 minutes is a good enough time for the chicken legs to get cooked.

    2. Shelley L Hines says:

      Smaller pieces vs whole bird cook faster.

  20. 5 stars
    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!

    1. subhasmita says:

      Happy to know all of you liked it, Elsie

4.28 from 117 votes (104 ratings without comment)

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