Chicken and vegetables are baked in a delicious ranch marinade that creates an amazing pan sauce as it bakes in its own juices. Holy Buckets, you guys, this was sooo good!
Ingredients List:
6-7 Chicken Legs (~2 pounds)
4 medium Potatoes (quartered)
4 Carrots (chopped into 2-inch chunks)
4-5 cloves Garlic
1/2 cup Chicken or Vegetable Broth
Ranch Marinade:
1/3 cup Melted Butter (unsalted)
4 tablespoons Ranch Seasoning
1/2 teaspoon Paprika
1/2 teaspoon Pepper
1/2 teaspoon Salt
Preheat the oven to 425 degrees.
Mix all ingredients for Ranch Marinade.
In an ovenproof pan, add Chicken Legs, Potatoes, Carrots, and Garlic Cloves.
Pour broth into pan.
Drizzle ranch marinade on top and toss everything well.
Bake for 20 minutes.
Take out the pan, brush the chicken with the pan sauce, and bake another 25 minutes.
Serve with a side of green salad or with rice.