Ranch Chicken Drumsticks
Discover how to prepare ranch chicken drumsticks: oven-seasoned chicken drumsticks served with carrots, sautéed spring onions and a fresh ranch dressing.
- Chicken legs 6
- Carrots 1 ¾ cup
- Fresh scallion 4.5 oz
- Sweet Paprika 2 tsp
- Smoked paprika 2 tsp
- Extra virgin olive oil 3 tbsp
- Fine salt to taste
- Black pepper to taste
- Sour cream Approximately 3/4 cup. 0.8 cup
- Mayonnaise ½ cup
- Parsley 2 sprigs
- Chives 10 fili
- Fine salt to taste
- Onion powder to taste
- Garlic powder to taste
- To prepare the ranch chicken drumsticks, start by making the marinade: pour the extra virgin olive oil into a small bowl, add a pinch of salt 1 , the sweet paprika 2 and the smoked paprika 3 .
- Add black pepper 4 and mix to season 5 , then brush the mixture onto the chicken drumsticks arranged on a baking sheet 6 .
- Bake the seasoned drumsticks in a conventional (static) oven at 3746F for 45 minutes 7 . Chop the chives 8 and the parsley 9 .
- Meanwhile, make the sauce: in a bowl place the mayonnaise and the sour cream 10 , then add the finely chopped herbs 11 and the dehydrated onion 12 .
- Also add the dehydrated garlic 13 and the salt 14 , then combine everything. Next, move on to the vegetables: peel the carrots 15 .
- Remove the ends 16 and cut them into sticks 17 . Clean the scallions as well, removing the root end and the darkest green part 18 .
- In a pan heat a drizzle of oil, then add the carrots 19 and the scallions 20 and sauté everything for about 5 minutes, until the vegetables are nicely golden and slightly caramelized 21 .
- Meanwhile, take the chicken drumsticks out of the oven; they should be well roasted and golden 22 . Transfer them to a serving plate together with the sauce 24 , then arrange the sautéed vegetables alongside. Serve the ranch chicken drumsticks immediately.
Add black pepper 4 and mix to season 5 , then brush the mixture onto the chicken drumsticks arranged on a baking sheet 6 . Bake the seasoned drumsticks in a conventional (static) oven at 3746F for 45 minutes 7 .
Meanwhile, make the sauce: in a bowl place the mayonnaise and the sour cream 10 , then add the finely chopped herbs 11 and the dehydrated onion 12 . In addition add the dehydrated garlic 13 and the salt 14 , then combine everything.
Next, move on to the vegetables: peel the carrots 15 . Remove the ends 16 and cut them into sticks 17 . Clean the scallions as well, removing the root end and the darkest green part 18 .
In a pan heat a drizzle of oil, then add the carrots 19 and the scallions 20 and sauté everything for about 5 minutes, until the vegetables are nicely golden and slightly caramelized 21 . Meanwhile, take the chicken drumsticks out of the oven; they should be well roasted and golden 22 . Transfer them to a serving plate together with the sauce 24 , then arrange the sautéed vegetables alongside.
