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Old Bay Chicken Thighs

Old Bay chicken thighs baked at high heat for deeply golden, crispy skin with a savory orange-dusted seasoning crust. Bone-in, skin-on thighs stay juicy while reaching 165°F internal temperature.
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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 thighs
  • 1 lb bone-in skin-on chicken thighs Use 4–6 thighs; larger pieces may need the full bake time.
Seasoning and fat
  • 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
Serving
  • 1 lemon wedges Serve alongside.
  • 1 fresh parsley Serve alongside.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and season
  1. Preheat the oven to 425°F, then pat the chicken thighs completely dry.
  2. Mix Old Bay seasoning, garlic powder, smoked paprika, and salt together.
  3. Brush the chicken with olive oil and melted butter, then rub the Old Bay mixture generously all over, including under the skin.
Bake
  1. Place the chicken skin-side up on a wire rack over a baking sheet.
  2. Bake for 30–35 minutes, until the skin is deeply golden and crispy and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 5 minutes to let the juices settle, then serve with lemon wedges and fresh parsley.

Notes

For the crispiest skin, dry the thighs thoroughly before seasoning and use a wire rack so hot air circulates under the skin. Store leftovers in the refrigerator up to 3 days; freeze cooked chicken for up to 2 months. For a dairy-free option, replace the melted butter with an additional 1 tablespoon olive oil.