Old Bay Chicken Thighs (Printable)
Juicy chicken thighs roasted with bold Old Bay seasoning until golden and crispy. Ready in 45 minutes.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)
→ Seasoning & Marinade
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, adjusted to taste
→ For Serving
08 - 1 lemon, cut into wedges
09 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat the chicken thighs thoroughly dry with paper towels and transfer them to a large mixing bowl.
03 - Drizzle the olive oil over the chicken. Add the Old Bay seasoning, garlic powder, paprika, black pepper, and salt. Toss everything together until each thigh is evenly and generously coated.
04 - Place the chicken 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 of the thigh registers 165°F.
06 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve hot alongside the lemon wedges.
# Expert Tips:
01 -
- The spice rub does all the heavy lifting, so you get maximum flavor with almost zero effort.
- Bone-in, skin-on thighs come out juicy every single time, even if you are a little distracted and forget to set a timer.
02 -
- If your Old Bay is the newer formulation, taste it before adding any extra salt because it can sneak up on you.
- Broiling for the final two minutes transforms already good skin into something legitimately unforgettable.
03 -
- Flip the thighs skin-side down for the first ten minutes of roasting, then flip them up for the remainder, and you will get crisp skin on both sides.
- A light coating of baking powder mixed into your spice rub is the unofficial secret to extra crackly, restaurant-quality skin.