Prep Time: 10 mins | Cook Time: 45 mins | Servings: 4
This chicken and vegetables is another chicken recipe you have to try. It is incredibly easy and quick to make using only a few simple ingredients. The juicy and tender chicken with vegetables is cooked with minimal effort and tossed in a ranch marinade. It is an amazing one-pan meal perfect for the whole family and busy days!
My kids love chicken legs. It’s their favourite part of the chicken. This recipe is one of my go-to drumsticks recipe because not only that it takes less effort to make, but this guarantee one of the best, most comforting chicken meals! In this recipe, there are no boring veggies because they are cooked with the chicken legs so they also absorbed all the delicious flavour!
Ingredients
250 g. Potatoes Quartered
6-7 Chicken Legs (2 lbs)
½ c. White Wine
250 g. Carrots Halved
4-5 Garlic Cloves
Ranch Marinade:
4 tbsp Ranch Seasoning
⅓ c. Melted Butter (unsalted)
½ tsp Salt
½ tsp Pepper
½ tsp Paprika
How to make Baked Chicken leg and vegetables
Step 1: Whisk the ranch marinade ingredients (ranch seasoning, melted butter, salt, pepper, and paprika) until well combined.
Step 2: Add the chicken legs to an ovenproof pan along with the halved Potatoes, Carrots, Garlic Cloves. Pour over the wine and drizzle the ranch marinade on top. Stir everything.
Step 3: Place in a 425 degrees F oven and bake the chicken legs and veggies for about 20 minutes. Remove the pan from the oven and brush the drumsticks with the pan sauces. Return to the oven and continue to bake for additional 25 minutes.
Step 4: When done, serve the baked chicken leg and vegetables immediately with rice or a side of green salad. Enjoy!
Note:
In this recipe, use skinless drumsticks. Veggies tend to lose moisture when baked. Keep in mind that chicken with skin on does not get crispy when cook with a lot of moisture.
Nutrition Facts:
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
Ingredients
- 250 g. Potatoes Quartered
- 6-7 Chicken Legs (2 lbs)
- ½ c. White Wine
- 250 g. Carrots Halved
- 4-5 Garlic Cloves
- Ranch Marinade:
- 4 tbsp Ranch Seasoning
- ⅓ c. Melted Butter (unsalted)
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Paprika
Instructions
Step 1: Whisk the ranch marinade ingredients (ranch seasoning, melted butter, salt, pepper, and paprika) until well combined.
Step 2: Add the chicken legs to an ovenproof pan along with the halved Potatoes, Carrots, Garlic Cloves. Pour over the wine and drizzle the ranch marinade on top. Stir everything.
Step 3: Place in a 425 degrees F oven and bake the chicken legs and veggies for about 20 minutes. Remove the pan from the oven and brush the drumsticks with the pan sauces. Return to the oven and continue to bake for additional 25 minutes.
Step 4: When done, serve the baked chicken leg and vegetables immediately with rice or a side of green salad. Enjoy!
Notes
In this recipe, use skinless drumsticks. Veggies tend to lose moisture when baked. Keep in mind that chicken with skin on does not get crispy when cook with a lot of moisture.
