Old Bay Chicken Thighs (Printable)
Juicy chicken thighs roasted with bold Old Bay seasoning until golden and crispy.
# What You'll Need:
→ Meat
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)
→ Marinade & Seasoning
02 - 2 tablespoons Old Bay seasoning
03 - 2 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika (optional, for extra color)
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon kosher salt (optional, adjust to taste)
08 - 1 lemon, cut into wedges (for serving)
→ Garnish (Optional)
09 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat the chicken thighs thoroughly dry with paper towels and place them in a large mixing bowl.
03 - Drizzle the olive oil over the chicken. Add Old Bay seasoning, garlic powder, paprika, black pepper, and salt. Toss well until every thigh is evenly coated with the seasoning mixture.
04 - Arrange the seasoned thighs skin-side up on the prepared baking sheet, spacing them at least 1 inch apart to allow air circulation for crispy skin.
05 - Roast for 35 to 40 minutes, or until the skin is deeply golden brown and the internal temperature of the thickest part reaches 165°F when checked with an instant-read thermometer.
06 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve hot with lemon wedges alongside.
# Expert Tips:
01 -
- Five minutes of actual effort and your kitchen smells like a coastal seafood shack in the best way possible.
- The spice rub creates this incredibly crackly skin while the meat underneath stays ridiculously juicy.
02 -
- I once skipped the drying step thinking it was fussy and ended up with soggy skin that refused to crisp no matter how long I left it in the oven.
- Checking the Old Bay label matters because some varieties contain celery and mustard that could affect guests with allergies.
03 -
- Toss the chicken with the seasoning up to twelve hours ahead and let it sit uncovered in the fridge for the driest skin possible.
- An instant-read thermometer eliminates all guesswork and is the single tool that transformed my chicken from inconsistent to reliable.