Fennel Ranch Roasted Drumsticks



  • 2 lb of chicken drumsticks (4 to 6)
  • 2 small fennel bulbs
  • 4 cloves of garlic
  • 1 lemon
  • 3 tbsp. of Backyard Ranch Dressing
  • 2 tbsp. olive oil
  • 2 tbsp. dry white wine
  • 1 tsp. kosher salt & freshly ground pepper


  1. Preheat the oven to 425°F and place chicken into a large bowl.
  2. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Mince about 1 tablespoon of fennel fronds and add to the bowl.
  3. Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice the lemon and add the juice to the bowl.
  4. Add the Backyard Ranch, oil and white wine, season with the salt and black pepper, and toss to combine.
  5. Transfer the chicken mixture onto a large sheet pan. Arrange the chicken toward the center and the fennel surrounding it.
  6. Pour any remaining juices from the bowl over the chicken.
  7. Roast for about 45 minutes until the chicken is cooked through and the fennel is tender and beginning to brown around the edges.
  8. Finish by broiling on high for 3 minutes (optional).
  9. Serve with Backyard Ranch and get saucy!


* If you do not have a convection setting on your oven, we recommend baking at 400°F for 30-40 minutes, then finishing it off with 4-5 minutes on Broil (high broil). *For additional Backyard Ranch flavor, you can marinade the wings in 1/4 cup of Backyard Ranch for 30 minutes prior to starting the recipe.

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