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Old Bay Chicken Thighs

Old Bay chicken thighs with a deeply golden, crispy skin, roasted skin-side up on a rack for airflow. Seasoned all over (including under the skin) and finished with a short rest for juicy, tender results.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 bone-in skin-on chicken thighs Use 4 to 6 thighs; pat dry before seasoning.
  • 2 tbsp Old Bay seasoning
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter Melted.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 1 lemon wedges and fresh parsley for serving Serve alongside.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and season
  1. Preheat oven to 425F and pat the chicken thighs completely dry with paper towels until no surface moisture remains (this helps the skin crisp).
  2. Mix Old Bay seasoning, garlic powder, smoked paprika, and salt together until evenly combined and uniform in color.
  3. Brush the chicken with olive oil and melted butter, then rub the Old Bay mixture generously all over including under the skin so seasoning adheres to the surface.
Roast
  1. Place chicken skin-side up on a wire rack over a baking sheet so heat circulates and the skin browns evenly.
  2. Bake 30-35 minutes at 425F until the skin is deeply golden and crispy and the internal temperature reaches 165F when checked in the thickest part.
Rest and serve
  1. Rest 5 minutes so the juices settle, then serve with lemon wedges and fresh parsley.

Notes

For the crispiest skin, keep the thighs dry and don’t skip the rack—airflow drives browning. Store leftovers in the refrigerator up to 3 days; reheat in a 400F oven until warmed through and the skin re-crispens. Freezing is not recommended for best texture. For a lower-sodium option, use a reduced-salt Old Bay and reduce added salt to taste.