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Old Bay baked chicken on a white plate with mashed potatoes and corn with white lighting and a frontal view.

Old Bay Baked Chicken

Julia Erin
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating time: 2 hours
Total Time 2 hours 55 minutes
Servings 4

Ingredients
  

For the Old Bay marinade:

  • 4 chicken leg quarters thigh still attached
  • neutral oil for frying

For the chicken

  • 2 tbsp Old Bay seasoning
  • 1 tbsp tomato paste
  • 1 tsp garlic paste
  • 1 tsp onion powder
  • 1 tbsp dried parsley
  • 2 tbsp neutral oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp apple cider vinegar or lemon juice option

Instructions
 

  • Begin by setting your chicken legs on a clean flat surface and patting them dry with a paper towel. Once ready, cover while you prepare the marinade.
  • In a medium bowl, whisk together the Old Bay seasoning, tomato paste, garlic paste, onion powder, parsley, oil, salt, and pepper.
  • Optionally, add a dash of apple cider vinegar or lemon juice for extra depth and brightness.
  • Rub the marinade over the chicken quarters, getting under the skin if possible. Place the chicken in an airtight container or resealable bag. Let the chicken soak in the marinade for at least two hours, though overnight is ideal for intense flavor.
  • After the chicken has marinated, remove it from the fridge and let it come to room temperature. Preheat the oven to 375°F.
  • In a large frying pan, heat a bit of neutral oil over medium-high heat.
  • Place the chicken quarters skin-side down and sear for 4-5 minutes, or until golden brown and crisp. Flip and sear the other side for 2-3 minutes.
  • Remove the chicken and transfer it to an oven-safe baking dish. Repeat with the remaining quarters.
  • Place the baking dish in the oven and bake for 25-30 minutes. For best results, baste the chicken with its own juices every ten minutes.
  • Once the chicken has reached a temperature of 165°F in the thickest part it, it is ready to come out.
  • Let the chicken rest for 5-10 minutes, spoon any pany juices over top of the quarters just before plating.
  • Optionally: Finish with a sprinkle of Old Bay and parsley before serving. Enjoy!

Notes

If you prefer cooking with cast iron, a large skillet will also work wonderfully with this recipe. Simply let the skillet preheat in the oven. Once ready, carefully remove it from the oven, and pan-fry the chicken in it in the same manner as above. Once properly crisp, return the skillet to the oven and bake.