Old Bay Chicken Thighs (Printable Version)

Juicy oven-roasted chicken thighs with bold Old Bay seasoning, crispy skin, and ready in 45 minutes.

# Ingredient List:

→ 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

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 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.
04 - Place the chicken thighs skin-side up on the prepared baking sheet, spacing them apart to allow the skin to crisp evenly.
05 - Roast for 35 to 40 minutes, or until the skin turns golden brown and the internal temperature 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 fresh chopped parsley and serve hot with lemon wedges alongside.

# Expert Tips:

01 -
  • Old Bay does all the heavy lifting so you barely need to think about seasoning.
  • The skin gets outrageously crispy while the meat stays juicy and tender underneath.
  • Cleanup is almost nonexistent if you line your baking sheet right.
02 -
  • If you crowd the pan the chicken will steam instead of roast and you will end up with rubbery skin.
  • Check the internal temperature at 30 minutes because ovens vary wildly and overcooked thighs dry out fast.
03 -
  • Flip the thighs skin side down for the first five minutes of roasting to render some fat, then flip back up for the remaining time.
  • Make a double batch because cold leftover thighs the next day are almost better than the fresh ones.

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