Description
A flavorful and hearty baked chicken leg and vegetable dish featuring tender chicken legs marinated in a zesty ranch butter sauce, roasted alongside seasoned potatoes, carrots, and garlic for a deliciously comforting meal 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 bowl, thoroughly mix melted butter, ranch seasoning, paprika, black pepper, salt, and chicken stock to create a smooth and flavorful marinade.
- Combine Ingredients: In an ovenproof pan, place the skinless chicken legs along with halved potatoes, chunks of carrots, and whole garlic cloves. Drizzle the prepared ranch marinade over the chicken and vegetables, then toss carefully to coat everything evenly.
- Add Liquids: Pour white wine and remaining chicken stock into the pan to keep the chicken moist and to add depth to the flavor during baking.
- Initial Baking: Loosely cover the pan with aluminum foil and bake in a preheated oven at 425°F (220°C) for 20 minutes. This allows the chicken and vegetables to start cooking gently while retaining moisture.
- Finish Baking Uncovered: Remove the foil, baste the chicken legs by brushing them with the pan drippings to enhance flavor and moisture, then bake uncovered for an additional 30-35 minutes until the chicken is cooked through, golden, and the vegetables are tender.
- Serve: Once done, serve the baked chicken legs and vegetables hot, paired with a fresh green salad or steamed rice for a complete meal.
Notes
- Use skinless drumsticks to avoid soggy skin as the moisture from vegetables can prevent crispiness.
- Baking vegetables may cause some moisture loss; the marinade helps maintain flavor and juiciness.
- Substitute white wine with additional chicken stock if preferred or to keep the recipe non-alcoholic.
- Adjust seasoning to taste before baking for preferred flavor intensity.
Nutrition
- Serving Size: 1 serving (approx. 1.5 chicken legs with vegetables)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
