Old Bay Chicken Thighs (Printer-friendly)

Juicy oven-roasted chicken thighs seasoned with bold Old Bay spice, ready in just 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 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon kosher salt (optional, adjust to taste)
08 - 1 lemon, cut into wedges (for serving)

→ Garnish (Optional)

09 - 2 tablespoons chopped fresh parsley

# How to Make It:

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 all pieces are evenly coated.
04 - Place the thighs skin-side up on the prepared baking sheet, spacing them apart to allow the skin to crisp evenly.
05 - Roast for 35–40 minutes, until the skin is 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.

# Expert Tips:

01 -
  • The spice crust forms almost on its own, no breading or frying required.
  • Everything goes on one pan, so cleanup is barely a thought.
  • That Old Bay flavor is bold but never overwhelming, and even picky eaters come back for seconds.
02 -
  • If you crowd the pan, the chicken steams instead of roasting, and you lose that shattering skin texture entirely.
  • A one to two minute broil at the very end transforms good skin into unforgettable skin, but watch it every second because the line between perfect and burnt is thin.
03 -
  • Patting the chicken bone-dry before adding oil and spices is the single most important step for crispy skin, so do not rush it.
  • Taste your Old Bay before adding salt because the blend already contains sodium and you can easily overseason without realizing it.

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