Baked Chicken leg and vegetables

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.

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

Cook Time 45

Servings 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
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