Old Bay Chicken Thighs (Print View)
Juicy chicken thighs roasted with bold Old Bay seasoning until golden and crispy. Ready in 45 minutes.
# What You 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 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon kosher salt (adjust to taste)
08 - 1 lemon, cut into wedges (for serving)
→ Garnish
09 - 2 tablespoons chopped fresh parsley
# How-To Steps:
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 transfer to a large mixing bowl.
03 - Drizzle olive oil over the chicken, then add Old Bay seasoning, garlic powder, paprika, black pepper, and salt. Toss 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, until the skin is deep golden brown and the internal temperature at the thickest part reaches 165°F.
06 - Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley and serve hot with lemon wedges alongside.
# Expert Hints:
01 -
- Old Bay does almost all the work for you, turning basic chicken into something that tastes like a seaside feast with almost zero effort.
- The skin gets impossibly crispy while the meat underneath stays juicy, which is really the whole dream when it comes to roasted chicken thighs.
02 -
- Skipping the drying step will leave you with rubbery skin no matter how hot the oven runs, so pat those thighs like you mean it.
- If your Old Bay has been sitting open in the cabinet for over six months it will taste flat and dusty so start with a fresh tin if you want the real coastal punch.
03 -
- Flip the thighs skin-side down for the first ten minutes of roasting, then flip them upright for the remainder, and you will get rendering from the underside and a perfectly crisp top.
- A light brush of melted butter over the seasoned skin right before it goes into the oven adds a nutty richness that olive oil alone cannot quite match.