Description
This Baked Chicken Leg and Vegetables recipe features tender chicken drumsticks marinated in a flavorful ranch seasoning blend, roasted alongside hearty potatoes, carrots, and garlic cloves. The chicken is baked to juicy perfection with a crispy skin finish, enhanced by a splash of white wine and chicken stock to keep the dish moist and savory. A comforting, all-in-one meal that’s easy to prepare and perfect for family dinners.
Ingredients
Scale
Chicken and Vegetables
- 6-7 Chicken Legs (2 Pounds), skinless
- 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 Unsalted Butter, cooled
- 4 tablespoons Ranch Seasoning
- 1 teaspoon Paprika
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 2 tablespoons Chicken Stock
Instructions
- Prepare Ranch Marinade: In a medium bowl, combine melted unsalted butter, ranch seasoning, paprika, black pepper, salt, and chicken stock. Mix well until all ingredients are fully incorporated.
- Arrange Ingredients in Pan: In an ovenproof pan, place skinless chicken legs along with quartered potatoes, chopped carrots, and garlic cloves. Drizzle the prepared ranch marinade over everything and toss gently to evenly coat the chicken and vegetables.
- Add Liquids: Pour white wine and chicken stock into the pan around the chicken and vegetables, taking care not to wash off the marinade completely.
- Bake Covered: Loosely cover the pan with aluminum foil and bake in a preheated oven at 425°F (220°C) for 20 minutes. This step steams the ingredients slightly, infusing moisture.
- Bake Uncovered: Remove the foil, brush the chicken drumsticks with the pan drippings to enhance flavor and crispiness, then return the pan to the oven to bake uncovered for an additional 30-35 minutes or until the chicken is cooked through and vegetables are tender.
- Serve: Remove from oven and serve hot, ideally with a side of green salad or rice for a complete meal.
Notes
- Use skinless chicken drumsticks for this recipe as skin can retain moisture and prevent crispiness when baked with vegetables.
- Vegetables lose moisture during baking, so the added white wine and chicken stock help keep the chicken juicy and the vegetables moist.
- For a richer flavor, ensure the melted butter in the marinade is unsalted and cooled to avoid cooking the spices prematurely.
Nutrition
- Serving Size: 1 serving (approx. 2 chicken legs with vegetables)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
