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Baked Chicken Leg Meal with Vegetables Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

This Baked Chicken Leg and Vegetables recipe features tender chicken legs and hearty vegetables marinated in a flavorful ranch seasoning blend, then oven-baked to perfection. Juicy chicken with a crispy exterior pairs perfectly with roasted potatoes, carrots, and garlic, infused with white wine and chicken stock for enhanced moisture and depth of flavor. A comforting, easy-to-make 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 Unsalted Butter, melted and cooled
  • 4 tablespoons Ranch Seasoning
  • 1 teaspoon Paprika
  • ½ teaspoon Black Pepper
  • ½ teaspoon Salt
  • 2 tablespoons Chicken Stock

Instructions

  1. Prepare the Ranch Marinade: In a bowl, thoroughly mix melted butter, ranch seasoning, paprika, pepper, salt, and chicken stock until well combined to create the ranch marinade.
  2. Assemble in Ovenproof Pan: Place the chicken legs, quartered potatoes, carrot chunks, and whole garlic cloves in an ovenproof pan. Drizzle the ranch marinade over the ingredients and toss gently to coat everything evenly.
  3. Add Liquids: Pour the white wine and the remaining chicken stock into the pan around the ingredients to add moisture and flavor during baking.
  4. Initial Baking Covered: Loosely cover the pan with foil and bake in a preheated oven at 425°F (220°C) for 20 minutes. This helps cook the chicken and vegetables through while retaining moisture.
  5. Baste and Finish Baking: Remove the foil, brush the chicken legs with the pan drippings to enhance flavor and moisture, then bake uncovered for an additional 30 to 35 minutes until the chicken is fully cooked and the skin begins to crisp.
  6. Serve: Remove from the oven and serve hot with a side of green salad or rice for a complete meal.

Notes

  • Use skinless drumsticks to prevent sogginess as the vegetables release moisture during baking, which keeps the chicken skin from crisping.
  • Substitute white wine with additional chicken stock if preferred or to keep the recipe non-alcoholic.
  • Make sure to baste the chicken with pan drippings for added flavor and moisture.
  • This dish pairs well with fresh green salad or steamed rice to balance the rich flavors.

Nutrition

  • Serving Size: 1 serving (approx. 1-2 chicken legs with vegetables)
  • Calories: 420 kcal
  • Sugar: 4 g
  • Sodium: 620 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 34 g
  • Cholesterol: 110 mg

Find it online: https://emilyquickdinners.com/baked-chicken-leg-meal-with-vegetables-recipe/