baked-chicken leg and vegetables


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


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!