Entree: United States – Iowa – Iowa Baked Chicken

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 8 oz (225 g) each
- 1 1/2 tsp (8 g) kosher salt, divided
- 3/4 tsp (2 g) ground black pepper, divided
- 1 tsp (2.7 g) sweet paprika
- 1 tsp (3 g) garlic powder
- 1/2 tsp (1.3 g) onion powder
- 1/2 tsp (0.5 g) dried thyme
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (28 g) unsalted butter, melted
- 1 lb (454 g) baby potatoes, halved if larger
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces, about 12 oz (340 g)
- 1 medium yellow onion, cut into wedges, about 8 oz (225 g)
- 8 oz (225 g) green beans, trimmed
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 tbsp (15 ml) lemon juice (optional, for brightness)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
- Cooking spray or extra olive oil for the pan

Instructions

Short Description:
A homestyle Midwestern baked chicken seasoned with simple, pantry spices and roasted with local vegetables until tender and golden. This one-pan meal is sturdy, comforting, and easy to prepare for a family dinner.

Regional Notes:
This Iowa version emphasizes straightforward seasoning (salt, pepper, garlic, paprika) and baking until tender rather than heavy sauces or exotic spices. It pairs baked chicken pieces with staple local vegetables—potatoes, carrots, and green beans—reflecting Midwestern farm-to-table simplicity.

1. Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish or roasting pan with cooking spray or a thin film of olive oil.
2. Pat the chicken thighs dry with paper towels. In a small bowl combine 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, paprika, garlic powder, onion powder, and dried thyme. Rub the spice mix evenly over the chicken thighs.
3. In a large bowl toss the potatoes, carrots, onion, and green beans with 1 tbsp (15 ml) olive oil, the remaining 1/2 tsp (3 g) kosher salt, remaining 1/4 tsp (0.5 g) black pepper. Spread the vegetables in an even layer in the prepared baking dish.
4. Arrange the seasoned chicken thighs skin-side up on top of the vegetables, spacing pieces so heat circulates. Drizzle the melted butter and remaining 1 tbsp (15 ml) olive oil over the chicken and vegetables. Pour the chicken broth into the pan around (not over) the chicken to help keep the vegetables moist.
5. Roast uncovered in the preheated oven for 35–45 minutes, or until the vegetables are tender and an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C). If you prefer crisper skin, broil for 2–3 minutes at the end—watch closely to avoid burning.
6. Remove the pan from the oven and let the chicken rest for 5–10 minutes. Stir in the lemon juice, if using, into the pan juices and toss the vegetables briefly to coat.
7. Transfer chicken and vegetables to a serving platter, spoon pan juices over top, and sprinkle with chopped fresh parsley. Serve hot.