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Baked Chicken Leg and Vegetables with Ranch Seasoning Recipe

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4.2 from 283 reviews

This delicious Baked Chicken Leg and Vegetables recipe offers a perfectly roasted chicken leg paired with hearty potatoes, carrots, and garlic cloves, all infused with a flavorful ranch marinade and a touch of white wine. It’s a simple yet satisfying meal ideal for family dinners, combining juicy, tender chicken with roasted vegetables in one pan.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Chicken and Vegetables

  • 6-7 Chicken Legs (about 2 pounds)
  • 2 large Potatoes, quartered
  • 2-3 Carrots, cut into big chunks
  • 4-5 Garlic Cloves

Marinade and Liquids

  • 1/3 cup White Wine (or substitute with Chicken Stock)
  • 1/3 cup Chicken Stock
  • 1/3 cup Melted Unsalted Butter, cooled down
  • 4 tablespoons Ranch Seasoning
  • 1 teaspoon Paprika
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Salt
  • 2 tablespoons Chicken Stock (additional for basting)

Instructions

  1. Prepare the Ranch Marinade: In a bowl, mix the melted unsalted butter, ranch seasoning, paprika, pepper, salt, and chicken stock to create a flavorful ranch marinade that will coat the chicken and vegetables.
  2. Combine Ingredients in Ovenproof Pan: Place the chicken legs, quartered potatoes, chopped carrots, and garlic cloves into an ovenproof pan. Drizzle the ranch marinade over everything, then toss well to ensure even coating of the marinade on all items.
  3. Add Liquids to Pan: Pour the white wine and the chicken stock evenly into the pan around the chicken and vegetables to keep them moist during baking and develop great flavor.
  4. Bake Covered: Loosely cover the pan with aluminum foil to trap moisture and bake in a preheated oven at 425°F (220°C) for 20 minutes. This initial baking steams and cooks the chicken and vegetables gently.
  5. Brush with Pan Drippings and Continue Baking: Carefully remove the pan from the oven and brush the chicken legs with the accumulated pan drippings for extra juiciness and flavor. Remove the foil and bake uncovered for an additional 30-35 minutes until the chicken skin is crispy and golden brown, and the vegetables are tender.
  6. Serve: Remove from oven and serve hot, ideally with a fresh green salad or steamed rice as a side dish to complete the meal.

Notes

  • Use chicken legs with skin on for the best crispy texture after baking.
  • You can substitute white wine with additional chicken stock if desired or to keep the recipe alcohol-free.
  • Adjust seasoning according to taste, adding more ranch seasoning or paprika for stronger flavors.
  • Make sure to baste the chicken with pan drippings halfway through to keep it moist and flavorful.
  • Oven temperatures may vary; check for doneness by ensuring chicken reaches an internal temperature of 165°F (74°C).
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/baked-chicken-leg-and-vegetables-with-ranch-seasoning-recipe/