Old bay chicken is a delicious main dish that’s made with old bay seasoning, and tender, juicy, chicken thighs. It’s the perfect weeknight main!
Old bay seasoning is so universal, and great on everything. We love adding it to shrimp for shrimp scampi, and it’s perfect in shrimp boil. It’s not just for seafood though, chicken is so delicious with old bay seasoning too!
How To Trim Chicken Thighs
Trimming chicken thighs is the process of removing excess fat. This ensures that they cook evenly, and look more presentable while producing a little less grease.
To trim chicken thighs:
- Locate the excess fatty area of the skin. It will hang off of the meat of the chicken thigh, and appear “unattached”
- Using a sharp knife or kitchen scissors, snip it off and discard.
Be careful not to cut excess skin and fat off of the chicken thighs while trimming them. It adds a ton of flavor, especially after searing.
How To Make Old Bay Chicken
To make old bay seasoning chicken:
- Pat chicken dry with paper towels.
- Add olive oil, then generously add old bay seasoning. Old bay doesn’t have a lot of sodium, so if you prefer a little salt to your chicken, add a touch of salt too.
- Preheat a cast iron or oven safe nonstick pan over high heat. Sear the chicken thighs, skin side down for about 5-7 minutes. This helps render some of the fat, and gives the perfect crispy exterior to the chicken thighs.
- Flip the chicken thighs so they are skin side up. Finish them in the oven for 20-22 minutes or until they reach an internal temperature of 165°F.
- Rest for about 5 minutes to let the juices seep back into the meat. Serve with your favorite sides!
How To Store Old Bay Chicken Thighs
Old bay chicken thighs will last in the fridge for up to 3 days. Once cooled, transfer them to an air tight container. Don’t let them sit out for longer than a couple of hours.
To freeze old bay chicken thighs, place them in a freezer bag for up to 6 months.
Tips and Substitutions For Old Bay Chicken
- For boneless skinless chicken thighs, don’t sear them first. Place seasoned chicken thighs on a baking sheet and bake for 15-20 minutes or until internal temperature reaches 165°F.
- For old bay chicken breast, bake for season chicken breasts and bake for 25-30 minutes or until internal temperature reaches 165°F.
- Trimming fat before searing ensures that the skin will crisp evenly and not produce as much grease.
- Chicken gravy is simple to make from the pan drippings. Add 2 tablespoons of cornstarch to make a roux, then add 2 cups of chicken stock or broth, whisking constantly. It’s a nice touch if you’re serving these next to roasted potatoes and asparagus!
More Winner Winner Chicken Dinners
- Air Fryer Chicken Thighs
- Chicken Caesar Pasta Salad
- Air Fryer Chicken Breast
- 30+ Leftover Rotisserie Chicken Recipes
- Chicken Bacon Ranch Casserole
- Cilantro Lime Chicken
Old Bay Chicken
- 2 pounds chicken thighs about 6, bone in, skin on
- 4 tablespoons old bay seasoning to taste
- Preheat oven to 375°F.
- Pat chicken thighs dry with paper towel. Trim excess fat. Rub with olive oil, then add old bay seasoning to coat evenly.
- Heat a cast iron or oven safe nonstick skillet over high heat. Once hot, add chicken thighs, skin side down. Sear for 5 minutes or until skin is browned. Flip over.
- Transfer pan to preheated oven. Cook for an additional 20-22 minutes or until chicken reaches an internal temperature of 165°F.
- Rest chicken for 5 minutes before serving.