Old Bay Chicken Thighs (Print Page)

Juicy chicken thighs roasted with Old Bay seasoning until golden and crispy. Bold flavor in every bite.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)

→ Seasoning & Oil

02 - 2 tablespoons Old Bay seasoning
03 - 2 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon kosher salt, adjust to taste

→ For Serving

08 - 1 lemon, cut into wedges
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 thighs. Add Old Bay seasoning, garlic powder, paprika, black pepper, and kosher salt. Toss well until every piece is evenly coated.
04 - Place the seasoned thighs skin-side up on the prepared baking sheet, spacing them at least 1 inch apart to allow the skin to crisp.
05 - Roast for 35 to 40 minutes, or until the skin is deeply golden brown and the internal temperature at the thickest part reads 165°F on an instant-read thermometer.
06 - Remove the baking sheet 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 -
  • That Old Bay crust gets impossibly crispy while the meat underneath stays incredibly juicy thanks to the bone in skin on thighs.
  • The entire hands on effort is under ten minutes, which means you can have a dinner that tastes like you tried much harder than you actually did.
  • It is naturally gluten free and uses pantry staples you probably already have sitting next to your stove.
02 -
  • Patting the chicken completely dry is the single most important step and skipping it will give you rubbery skin no matter how perfectly you timed everything else.
  • If your Old Bay is particularly salty, hold back on the additional salt entirely because oversalting this dish is a mistake I have made and it is hard to recover from.
  • A one to two minute broil at the very end takes the skin from good to absolutely unforgettable, but watch it like a hawk because the line between perfect and burnt is seconds thin.
03 -
  • Let the seasoned chicken sit uncovered in the fridge for an hour before roasting because the cold dry air dehydrates the skin slightly and the result is noticeably crispier.
  • Your instant read thermometer is the difference between perfectly juicy and disappointingly overcooked, so invest in one and use it without shame.

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