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Old Bay Chicken Thighs

Old Bay chicken thighs are oven-baked until the skin turns deeply golden and crisp. Bone-in, skin-on thighs are rubbed under the skin with Old Bay, garlic powder, smoked paprika, and butter for bold flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in skin-on chicken thighs
  • 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
  • Lemon wedges and fresh parsley for serving

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Season and prep
  1. Preheat oven to 425F, then pat the chicken completely dry. This helps the skin crisp evenly.
  2. Mix Old Bay seasoning, garlic powder, smoked paprika, and salt together. Stir until the spices look evenly combined.
  3. Brush the chicken with olive oil and melted butter. 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. Keep the thighs spaced so hot air can circulate.
  2. Bake at 425F for 30-35 minutes until the skin is deeply golden and crispy and the internal temperature reaches 165F. Flip-free baking keeps the crust intact.
Rest and serve
  1. Rest for 5 minutes before serving. This allows the juices to settle, then serve with lemon wedges and fresh parsley.

Notes

For the crispiest skin, make sure the chicken is very dry before seasoning and use a wire rack so drippings don’t steam the surface. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400F oven until hot and the skin re-crackles. Freezing is not recommended for best texture. For a lower-sodium option, use a reduced-sodium Old Bay-style seasoning and keep the rest of the spice rub the same.