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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.
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Baked Chicken leg and vegetables

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 Servings
Calories 477kcal
Author Subhasmita

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
  • 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

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

  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. 

Nutrition

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