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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.

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


  • 6-7 Chicken Legs (2 Pounds) (ref note 1)
  • 250 grams Potatoes Quartered
  • 250 grams Carrots Halved
  • 4-5 Garlic Cloves
  • 1/2 cup White Wine

Ranch Marinade

  • 1/3 cup Melted Butter (unsalted)
  • 4 tablespoon Ranch Seasoning
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Salt


  • Mix all the ingredients for Ranch Marinade
  • In an Ovenproof pan add Chicken legs, halved Potatoes, Carrots, Garlic Cloves. Pour wine to the pan.
  • Drizzle ranch marinade on top and toss everything well.
  • Bake at 425 degrees F for 20 minutes. Takeout the pan, brush chicken drumsticks with the pan sauce and bake further for 25 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