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
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon kosher salt
08 - 1 lemon, cut into wedges for serving

→ Garnish

09 - 2 tablespoons chopped fresh parsley

# How To Make:

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 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 properly.
05 - Roast for 35 to 40 minutes until the skin is deeply golden brown and an instant-read thermometer inserted into the thickest part registers 165°F.
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 -
  • Old Bay does most of the heavy lifting here, so you get maximum flavor with almost zero effort.
  • Crispy skin and juicy meat happen in under an hour with ingredients you probably already have.
02 -
  • If the skin looks pale at 35 minutes, a quick one to two minute broil at the end fixes everything, but watch it like a hawk because it goes from perfect to burnt fast.
  • Do not skip drying the chicken thoroughly, because even slightly damp skin will not crisp no matter how long you roast.
03 -
  • Let the seasoned chicken sit uncovered in the fridge for an hour before roasting, which dries the skin further and helps the spices penetrate deeper.
  • Check the label on your Old Bay, because some versions contain mustard and celery that matter if you are cooking for someone with allergies.

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