Old Bay Chicken Thighs (Printable version)
Oven-roasted chicken thighs coated in Old Bay seasoning, crispy on the outside and juicy inside.
# 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 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 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:
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 to coat each piece evenly.
04 - Arrange the seasoned thighs skin-side up on the prepared baking sheet, spacing them apart to allow for crispy skin.
05 - Roast for 35 to 40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
06 - Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve hot with lemon wedges.
# Expert Advice:
01 -
- The skin gets so crackly and golden that people will assume you spent hours basting when you really just tossed everything in a bowl.
- Old Bay does all the heavy lifting flavor wise, so you can keep the rest of your pantry closed.
02 -
- If you skip the drying step you will end up with rubbery skin and no amount of extra cooking time will fix it.
- Broiling for one to two minutes at the end transforms already good skin into something shatteringly crisp.
03 -
- Flip the chicken skin-side down for the first five minutes of roasting to render fat directly under the skin, then flip back up for the remaining time.
- Let the seasoned chicken sit in the fridge uncovered for a few hours before cooking if you have time because dry brining intensifies both flavor and crispiness.