Chicken Leg Quarters With Asparagus And Buttermilk Ranch Recipe

In the whirlwind of weeknight dinners, finding a meal that’s both satisfying and simple can feel like striking gold. Lately, our family has been obsessed with a recipe that hits all the right notes: Chicken Leg Quarters with Asparagus and Buttermilk Ranch. Initially, I was drawn to the “one-pan” promise – less dishes are always a win in my book. But what truly sold me was the incredible flavor payoff for minimal effort. The chicken, juicy and flavorful thanks to the perfect blend of spices, roasts to crispy perfection alongside tender asparagus, all brought together by a creamy, tangy homemade buttermilk ranch. Even my picky eaters, who are usually skeptical of anything green, devoured the asparagus drizzled with that irresistible ranch. This dish has become a regular in our rotation, proving that delicious, healthy, and easy meals are indeed within reach, even on the busiest of days. If you’re looking for a weeknight dinner that’s sure to impress without demanding hours in the kitchen, look no further. This Chicken Leg Quarters with Asparagus and Buttermilk Ranch is about to become your new go-to recipe.

Ingredients

To bring this flavorful and easy sheet pan dinner to life, you’ll need a handful of fresh, quality ingredients. The beauty of this recipe lies in its simplicity, highlighting the natural flavors of chicken and asparagus, elevated by a vibrant spice blend and a creamy homemade ranch. Here’s a detailed breakdown of what you’ll need:

• 4 (12-oz.) Chicken Leg Quarters: The star of the show! Opt for fresh, plump chicken leg quarters. These are not only budget-friendly but also incredibly flavorful due to the combination of dark and white meat. The bone-in and skin-on nature of leg quarters is key to achieving that juicy, succulent chicken we’re aiming for. If possible, choose air-chilled chicken for even crispier skin.
• 1 tsp. Smoked Paprika: This spice is your secret weapon for adding depth and smoky sweetness to the chicken. Smoked paprika is made from pimientos that have been smoked over oak fires, giving it a rich, complex flavor that elevates simple dishes. Don’t substitute with regular paprika; the smoky element is crucial for this recipe’s flavor profile.
• 1/2 tsp. Onion Powder: Onion powder provides a subtle, savory base note to the spice rub. It adds an umami depth that complements the smoked paprika and enhances the overall chicken flavor. Ensure your onion powder is fresh for the best aroma and taste.
• 1 1/2 tsp. Kosher Salt: Salt is essential for seasoning and enhancing the natural flavors of the chicken and asparagus. Kosher salt is preferred by many chefs due to its larger crystals, which make it easier to control seasoning and distribute evenly. If using table salt, you may need to use slightly less as it is more concentrated.
• 3/4 tsp. Black Pepper: Freshly ground black pepper adds a touch of spice and complexity to the seasoning blend. Grinding your own pepper from whole peppercorns just before using it will provide the most vibrant and aromatic flavor.
• 1/2 cup Whole Buttermilk: Buttermilk is the foundation of our creamy and tangy ranch dressing. Its slightly acidic nature tenderizes the chicken (though we’re using it for the dressing here) and adds a signature tang to the ranch. Full-fat buttermilk will result in a richer, more flavorful dressing. If you don’t have buttermilk on hand, you can make a substitute (more on that in the FAQ section!).
• 1/2 cup Sour Cream: Sour cream contributes to the richness and creaminess of the ranch dressing, while also adding a subtle tang that complements the buttermilk. Full-fat sour cream is recommended for the best flavor and texture in the dressing.
• 1/4 cup Mayonnaise: Mayonnaise provides the classic creamy base for ranch dressing. Use a good quality mayonnaise for the best flavor. Full-fat mayonnaise will result in a richer, more flavorful dressing.
• 1 Tbsp. Chopped Fresh Dill, plus more for garnish: Fresh dill adds a bright, herbaceous note to the ranch dressing that is quintessentially “ranch” flavor. Fresh dill is essential for the best flavor. Make sure to chop it finely for even distribution in the dressing. You’ll also want extra for garnishing the finished dish, adding a pop of freshness and visual appeal.
• 2 Garlic Cloves, finely grated: Fresh garlic is a must for a flavorful ranch dressing. Finely grating the garlic using a microplane or zester releases its pungent oils and ensures it incorporates seamlessly into the dressing, providing a robust garlic flavor throughout. Avoid using pre-minced garlic, as it often lacks the fresh, vibrant flavor of freshly grated garlic.
• 2 tsp. Fresh Lemon Juice (from 1 lemon): Fresh lemon juice adds a bright, acidic counterpoint to the richness of the ranch dressing, balancing the flavors and adding a touch of zest. Freshly squeezed lemon juice is always preferred over bottled lemon juice for its brighter, more vibrant flavor.
• 2 lb. Fresh Asparagus, trimmed: Asparagus is the perfect vibrant and healthy sidekick to the chicken in this sheet pan meal. Choose fresh, firm asparagus spears. Look for spears that are bright green and have tightly closed tips. Trimming the woody ends of the asparagus is crucial for ensuring tender, enjoyable asparagus. Snap off the tough ends where they naturally break – this ensures you’re only cooking the tender parts.
• 1 Tbsp. Olive Oil: Olive oil is used to lightly coat the asparagus before roasting, helping it to become tender and slightly caramelized in the oven. Use a good quality olive oil for the best flavor. Extra virgin olive oil is a great choice.

Instructions

This recipe is all about ease and efficiency, delivering a flavorful and satisfying meal with minimal fuss. Follow these simple, step-by-step instructions to create your own delicious Chicken Leg Quarters with Asparagus and Buttermilk Ranch:

Step 1: Preheat the Oven and Prepare the Chicken

• Begin by preheating your oven to a relatively high temperature of 425°F (220°C). This high heat is essential for achieving crispy chicken skin and perfectly roasted asparagus.
• While the oven preheats, prepare your chicken leg quarters. The first crucial step is to pat the chicken dry thoroughly with paper towels. This might seem like a minor step, but it’s essential for achieving crispy skin. Excess moisture on the skin will steam the chicken in the oven, preventing it from browning and crisping up. Don’t skip this step!

Step 2: Create the Spice Rub and Season the Chicken

• In a small bowl, combine the dry spices for the chicken rub: 1 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Whisk these spices together until well combined, ensuring there are no clumps.
• Sprinkle this fragrant seasoning mixture evenly over all sides of the dried chicken leg quarters. Gently pat the spices into the chicken skin to ensure they adhere well and evenly coat the chicken. This even coating is key to flavorful and uniformly seasoned chicken.

Step 3: Bake the Chicken – First Bake

• Line a large, rimmed baking sheet with aluminum foil. This makes cleanup a breeze. Arrange the seasoned chicken leg quarters in a single layer on the prepared baking sheet. Make sure they are not overcrowded; if necessary, use two baking sheets to ensure even cooking and browning.
• Place the baking sheet with the chicken in the preheated oven and bake for 20 to 25 minutes. This initial baking time allows the chicken to start cooking through and the skin to begin rendering its fat and crisping up. At this stage, we are aiming to bring the internal temperature of the chicken to 150°F (65°C) in the thickest portion. Use an instant-read thermometer to check the temperature for accuracy.

Step 4: Prepare the Buttermilk Ranch Dressing

• While the chicken is in the oven for its first bake, prepare the homemade buttermilk ranch dressing. In a small bowl, whisk together the buttermilk, sour cream, mayonnaise, chopped fresh dill, finely grated garlic cloves, fresh lemon juice, 1/4 teaspoon of kosher salt, and the remaining 1/2 teaspoon of black pepper.
• Whisk all the ingredients together until the dressing is smooth and creamy. Taste and adjust seasoning as needed – you might want to add a pinch more salt, pepper, or lemon juice to your preference.
• Once the dressing is mixed, cover the bowl tightly with plastic wrap and store it in the refrigerator until ready to serve. Chilling the dressing allows the flavors to meld together and develop, resulting in a more flavorful ranch.

Step 5: Add Asparagus and Continue Baking

• After the initial 20-25 minutes of baking, carefully remove the baking sheet from the oven. Using tongs, move the chicken leg quarters to one side of the baking sheet, creating space for the asparagus.
• Add the trimmed fresh asparagus spears to the opposite side of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon of kosher salt. Toss the asparagus gently with your hands to ensure it is evenly coated with oil and salt.
• Return the baking sheet to the 425°F (220°C) oven and continue baking for another 10 to 15 minutes. This second bake will finish cooking the chicken and roast the asparagus to tender-crisp perfection. Bake until a thermometer inserted into the thickest portion of the chicken registers 165°F (74°C). The asparagus should be bright green and tender-crisp, with slightly caramelized tips.

Step 6: Finish and Serve

• Once the chicken has reached 165°F (74°C) and the asparagus is tender-crisp, remove the baking sheet from the oven.
• Drizzle about 1/4 cup of the prepared buttermilk ranch dressing evenly over the chicken and asparagus on the baking sheet. This adds a creamy, tangy finish to the dish right before serving.
• Garnish the chicken and asparagus with additional fresh dill for a pop of freshness and visual appeal.
• Serve immediately while the chicken is hot and crispy and the asparagus is tender-crisp. Serve the remaining buttermilk ranch dressing on the side for dipping or drizzling as desired. Enjoy your delicious and easy one-pan Chicken Leg Quarters with Asparagus and Buttermilk Ranch!

Nutrition Facts (per serving, estimated)

• Servings: 4
• Calories per serving: Approximately 650-750 calories (This is an estimate and can vary based on chicken size, specific ingredients, and serving size. For a more precise calculation, use a nutrition calculator with the exact brands and quantities of ingredients used).

Note: This calorie estimation is for one serving of chicken leg quarter, asparagus, and a portion of the buttermilk ranch dressing. It is an approximation and should be used as a general guideline. Nutritional values can vary based on specific ingredient brands, preparation methods, and portion sizes.

Preparation Time

• Active Time: 20 minutes (This includes the time spent prepping the chicken, making the spice rub, preparing the asparagus, and whisking together the ranch dressing.)
• Total Time: 45 minutes (This includes the active prep time plus the total baking time in the oven.)

This recipe is designed to be quick and efficient, making it perfect for busy weeknights. Most of the time is hands-off baking time, allowing you to focus on other tasks while dinner cooks itself in the oven.

How to Serve

This Chicken Leg Quarters with Asparagus and Buttermilk Ranch is a complete meal in itself, but here are some serving suggestions to elevate your dining experience:

• Serve immediately: For the best flavor and texture, serve this dish hot right out of the oven. The chicken will be crispiest, and the asparagus will be at its tender-crisp best.
• With extra buttermilk ranch: Don’t be shy with the buttermilk ranch! Serve the remaining dressing on the side for dipping the chicken and asparagus, or for drizzling over the meal for extra creaminess and tang.
• Alongside a fresh salad: For a lighter and more balanced meal, pair this dish with a fresh green salad. A simple salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing would complement the richness of the chicken and ranch perfectly.
• With a grain side: To make the meal even more substantial, serve it with a side of cooked grains. Quinoa, brown rice, or couscous would all be excellent choices, providing a healthy and satisfying carbohydrate component to the meal.
• Consider roasted potatoes or sweet potatoes: If you’re craving more roasted vegetables, consider adding roasted potatoes or sweet potatoes to the sheet pan alongside the chicken and asparagus (adjust baking time accordingly for potatoes). These would roast beautifully with the chicken and complement the flavors.
• Garnish thoughtfully: Don’t underestimate the power of a fresh garnish. Beyond the dill, consider a sprinkle of red pepper flakes for a touch of heat, or a squeeze of extra lemon juice for added brightness.

Additional Tips for Perfect Chicken Leg Quarters with Asparagus and Buttermilk Ranch

1. Marinate for extra flavor (optional): For even more flavorful chicken, consider marinating the leg quarters for 30 minutes to an hour before baking. A simple marinade of olive oil, lemon juice, garlic, and herbs would work beautifully. Pat the chicken dry after marinating before applying the spice rub.
2. Don’t overcrowd the pan: Ensure the chicken and asparagus are arranged in a single layer on the baking sheet, without overcrowding. Overcrowding can lead to steaming instead of roasting, resulting in less crispy chicken and soggy asparagus. If necessary, use two baking sheets.
3. Use an instant-read thermometer: Investing in an instant-read thermometer is invaluable for ensuring perfectly cooked chicken. Chicken should reach an internal temperature of 165°F (74°C) for food safety and optimal texture. Check the temperature in the thickest part of the thigh, avoiding the bone.
4. Customize your ranch: Feel free to adjust the ingredients in the buttermilk ranch dressing to your liking. Add a pinch of dried chives, parsley, or garlic powder for different flavor nuances. For a spicier ranch, add a dash of hot sauce or a pinch of cayenne pepper.
5. Make the ranch ahead of time: The buttermilk ranch dressing can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Making it ahead of time saves prep time on busy weeknights and allows the flavors to meld even further.

FAQ Section

Q1: Can I use boneless, skinless chicken thighs or breasts instead of leg quarters?

A: While leg quarters are recommended for their flavor and juiciness, you can use boneless, skinless chicken thighs or breasts. However, baking times will need to be adjusted. Boneless, skinless chicken will cook faster, so check for doneness (165°F/74°C internal temperature) earlier, around 15-20 minutes for thighs and 12-18 minutes for breasts. Keep in mind that boneless, skinless chicken may not be as juicy as bone-in, skin-on leg quarters.

Q2: Can I use frozen asparagus?

A: Fresh asparagus is highly recommended for this recipe for the best texture and flavor. Frozen asparagus tends to become mushy when roasted. If you must use frozen asparagus, thaw it completely and pat it very dry before roasting. Roast frozen asparagus for a shorter time than fresh asparagus, checking for tenderness frequently to avoid overcooking.

Q3: Can I make the buttermilk ranch dressing ahead of time?

A: Absolutely! In fact, making the buttermilk ranch dressing ahead of time is a great tip. The dressing can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld and deepen, resulting in an even more flavorful ranch.

Q4: I don’t have buttermilk. Can I use a substitute?

A: Yes, you can make a buttermilk substitute. For 1 cup of buttermilk, combine 1 tablespoon of lemon juice or white vinegar with 1 cup of milk (dairy or non-dairy). Stir and let it sit for 5-10 minutes to slightly thicken and curdle before using. While this substitute works in a pinch, real buttermilk will provide the most authentic flavor and texture to the ranch dressing.

Q5: Can I double this recipe to serve more people?

A: Yes, you can easily double this recipe to serve 8 people. Simply double all the ingredients. You may need to use two large baking sheets to avoid overcrowding the chicken and asparagus. Ensure there is enough space for even roasting. Baking time may need to be slightly increased when doubling the recipe, so always check the internal temperature of the chicken to ensure it reaches 165°F (74°C).

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