Keto Baked Ranch Chicken Drumsticks (Printable)

Zesty baked chicken drumsticks and roasted green beans create a flavorful and easy low-carb dish.

# Components:

→ Chicken

01 - 8 chicken drumsticks (approximately 2 lbs)
02 - 2 tablespoons olive oil

→ Ranch Seasoning

03 - 1½ teaspoons dried dill
04 - 1½ teaspoons dried parsley
05 - 1 teaspoon dried chives
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - ½ teaspoon smoked paprika
09 - 1 teaspoon sea salt
10 - ½ teaspoon black pepper

→ Green Beans

11 - 1 pound fresh green beans, trimmed
12 - 1½ tablespoons olive oil
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, mix together dried dill, parsley, chives, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
03 - Pat chicken drumsticks dry with paper towels. Place them in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with the ranch seasoning mixture. Toss until the drumsticks are evenly coated.
04 - Arrange the seasoned drumsticks on one half of the prepared baking sheet, leaving space between each piece for even heat circulation.
05 - In another bowl, toss green beans with 1½ tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on the other half of the baking sheet in a single layer.
06 - Bake for 35 to 40 minutes, flipping the drumsticks and stirring the green beans halfway through, until the chicken reaches an internal temperature of 165°F and the green beans are lightly browned and tender.
07 - Remove from oven and serve hot, garnished with extra fresh herbs if desired.

# Expert Advice:

01 -
  • One baking sheet means minimal cleanup, which is honestly half the battle on busy nights.
  • The homemade ranch coating tastes so much better than any packet, and you control exactly what goes into it.
  • Everything finishes at the same time, so there's no juggling pans or keeping food warm.
02 -
  • Drying the chicken thoroughly is non-negotiable because any moisture keeps the skin from browning and makes it steamy instead of crispy.
  • Stirring the green beans halfway through matters more than you'd think because they cook unevenly if left alone, and some pieces end up mushy while others stay firm.
03 -
  • Invest in a good instant-read meat thermometer because it removes all guesswork and you'll actually relax instead of worrying about whether the chicken is cooked through.
  • Make extra seasoning blend and keep it in a glass jar because once you have it on hand, you'll use it on everything from roasted vegetables to eggs.
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