Old Bay Chicken Thighs

Old Bay Chicken Thighs

These Old Bay chicken thighs come out juicy inside with browned, lightly crisp skin and a simple savory rub. Old Bay does most of the seasoning work here, with tomato paste, garlic, onion powder, and parsley rounding it out without overpowering the chicken.

The method is straightforward: dry the thighs well, roast them skin-side down first to help the fat render, then flip and finish skin-side up. Give the pieces a little space in the pan so they roast instead of steam.

Ingredients for Old Bay Chicken Thighs

• 2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 1.15kg), patted very dry
• 1 1/2 to 2 tablespoons Old Bay seasoning
• 1 tablespoon avocado oil
• 1 tablespoon tomato paste
• 1 teaspoon garlic paste
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon fine salt, or to taste
• 1/2 teaspoon black pepper

Optional: 1/8 to 1/2 teaspoon cayenne pepper or chili flakes for heat, 1 to 2 teaspoons honey for a slightly sweet finish, and lemon wedges for serving.

Ingredient note: Old Bay usually contains salt, so it is best to start at the lower end of the seasoning range and add the extra salt carefully.

How to Bake Old Bay Chicken Thighs

1. Preheat the oven: Heat the oven to 400°F. Line a rimmed sheet pan or use a baking dish large enough to hold the thighs in a single layer with a little space between them.
2. Prep the chicken: Pat the thighs very dry. Trim any loose excess skin or large pieces of fat so the chicken browns more cleanly instead of sitting in too much rendered fat.
3. Make the rub: In a small bowl, stir together the Old Bay, avocado oil, tomato paste, garlic paste, onion powder, dried parsley, salt, and black pepper. If you want heat, stir in the cayenne or chili flakes. If using honey, keep it to 1 to 2 teaspoons so the surface does not brown too fast.
4. Coat the thighs: Rub the seasoning mixture all over the chicken, including under the loose edge of the skin where you can. The coating should be thin and even, without dry patches. You can cook the chicken right away or cover and refrigerate it for a short marinating time or up to 48 hours.
5. Roast skin-side down: Arrange the thighs skin-side down in the pan. Roast for 15 to 20 minutes, undisturbed, until the skin starts rendering and the chicken releases more easily from the pan.
6. Flip and finish: Turn the thighs skin-side up with tongs and roast for 15 to 20 minutes more. Rotate the pan once if your oven browns unevenly. The chicken is done when the skin is browned, the edges look crisp, the juices near the bone run mostly clear, and the thickest part reaches 165°F.
7. Rest before serving: Transfer the chicken to a plate and let it rest for 5 to 10 minutes before serving. Spoon a little of the pan drippings over the top if you like.

Start checking on the early side if your thighs are small or your oven runs hot. Larger thighs, colder chicken, or a crowded pan may need a little more time.

How to Get Crispier Skin

• Pat the chicken very dry before adding the rub.
• Keep the thighs in a single layer with space between them.
• Start skin-side down so the fat renders before the final browning.
• Flip only after the chicken releases more easily from the pan.
• Rest briefly, but do not leave the chicken sitting too long if you want the skin to stay as crisp as possible.

A wire rack set inside the pan can help the skin brown more evenly, but it is optional.

Serving Ideas

Serve these chicken thighs with sides that can catch the pan juices, like seasoned rice, garlic butter rice, quinoa, roasted vegetables, cauliflower rice, baked sweet potato slices, or ricotta mashed potatoes.

Leftovers are also easy to slice or shred for sandwiches or wraps. If you want another savory chicken dinner, try Garlic Miso Chicken with Roasted Shallots.

Easy Variations

Spicy Old Bay Chicken Thighs

Stir 1/8 to 1/2 teaspoon cayenne pepper or chili flakes into the rub. Keep the amount modest so the Old Bay still comes through clearly.

Grilled Old Bay Chicken Thighs

Use moderate grill heat and turn the thighs as needed to prevent flare-ups. Watch closely if your rub includes tomato paste or honey, since both can darken quickly over direct heat.

How to Store and Reheat Old Bay Chicken Thighs

Let the chicken cool before storing, then refrigerate it in an airtight container for up to 3 to 4 days. You can also freeze the cooled thighs for longer storage.

Reheat gently in the oven or air fryer until warmed through. That keeps the skin in better shape than microwaving, though it will not be quite as crisp as when freshly cooked.

If you want another chicken thigh dinner, try Korean Soy Garlic Chicken Thighs. For a sweet-savory option, see Honey Soy Chicken Thighs.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and how much rendered fat remains with the chicken after cooking.

• Serving size: 1/4 of recipe
• Calories: about 420
• Protein: 31g
• Fat: 32g
• Carbohydrates: 2g
• Per 100g: about 205 calories, 15g protein, 16g fat, 1g carbohydrates