Old Bay Chicken Thighs (Print version)
Juicy chicken thighs roasted with bold Old Bay seasoning until golden and crispy.
# What goes in:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 2 tablespoons olive oil
03 - 2 tablespoons Old Bay seasoning
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
# Cooking 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 place them in a large mixing bowl.
03 - Drizzle 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 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 deeply golden brown and the internal temperature registers 165°F at the thickest part.
06 - Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve hot with lemon wedges alongside.
# Tips from flavorandfeast:
01 -
- Old Bay does all the heavy lifting so you barely need a spice cabinet to pull this off.
- The skin gets outrageously crispy while the meat stays juicy thanks to the bone in thigh combo.
02 -
- Skipping the drying step will give you rubbery skin no matter how hot the oven runs.
- Old Bay contains celery and mustard so check the label if you are cooking for someone with those allergies.
03 -
- Toss the seasoning in a zip top bag and shake vigorously for faster and more even coating than hand tossing in a bowl.
- Save any leftover drippings in the pan and drizzle them over rice or roasted vegetables for an instant flavor bomb.