Old Bay Chicken Potato Bake

6 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Old Bay Chicken Potato Bake is a tasty one-pan weeknight dinner with crispy roasted chicken thighs, potatoes and corn with old bay spices in just 45 minutes. 

Chicken potato bakes, like Baked Rosemary Chicken and Potatoes, are some of the easiest weeknight Dinner Recipes. These hearty comfort food casseroles are made in one pan and only take an hour!

Old Bay Chicken and Potato Bake with Corn


This East Coast inspired chicken and potato casserole is so simple and easy! With just a few ingredients you get a flavorful one pan dinner that is perfect for busy weeknights, potlucks, or even holiday dinners.

Old Bay Chicken Potato Bake is all about the famous Maryland Old Bay Seasoning. This celery salt and paprika blend is most known for shrimp or crawfish boils, but it makes any dish taste delicious. It makes a simple dinner recipe like Chicken Potato Bake taste like a gourmet meal you get at a seafood spot back East.

For this Old Bay Chicken Potato Bake recipe, we used chicken thighs and russet potatoes.

Work with what you’ve Got!

This Old Bay Chicken Potato Bake is a great one pan meal all on it’s own. It has chicken, corn, and potatoes, so you can easily serve it by itself as an easy weeknight dinner. If you want to make a bigger meal, serve Chicken Potato Bake with veggies like Roasted Broccoli or Sautéed Green Beans.

We normally use golden yukon potatoes when roasting because they are creamy on the inside and the thin skin doesn’t need to be peeled but the flavors of this dish are so classic we wanted a classic roasted baked potato taste. Other great options would, of course, be golden yukon potatoes or red potatoes.  

When it comes to what chicken to use instead of chicken thighs, the best substitute to use is bone-in chicken breasts for Old Bay Chicken Potato Bake. You can use boneless, skinless chicken breasts but it will be less juicy and won’t add as much flavor to the potatoes.

We used frozen corn (that’s been thawed) in this recipe but canned corn is great too. This meal is meant to be as pantry friendly as possible. With just chicken and potatoes and a can of corn you can make a meal that takes your taste buds to summer. If you happen to have ears of corn you can cut them into chunks and add them to the bake instead. This is a fun option instead of kernels.


Chicken Bake with Potatoes, Corn and Old Bay Seasoning


  • Creamy: Make a Creamy Chicken Potato Bake by mixing a cup of Cream of Chicken to the potatoes before adding to the pan (after you mix and remove the chicken). You could also use a jar of Alfredo sauce.
  • Potatoes: You can substitute most other potatoes in this recipe like red potatoes, baby potatoes, or Dutch potatoes. If you use russet potatoes or sweet potatoes, you will want to peel them first.
  • Seasonings: Switch up the seasoning blend to any you like. Try Chili Seasoning Mix or Taco Seasoning with black beans, or an Italian seasoning blend of oregano, rosemary, garlic powder, and parmesan cheese.
  • Baked Boil: Old Bay is famously used for Shrimp Boils. Give your Chicken Bake more summer boil taste with andouille sausage, peeled shrimp, and fresh squeezed lemon.
  • Veggies: Make this dish heartier (and healthier) with more veggies like asparagus, mushrooms, green beans, or spinach.
  • Old Bay Seasoning: To make an Old Bay substitute combine 2 tablespoons celery salt, ¼ teaspoon paprika, ⅛ teaspoon ground black pepper, ⅛ teaspoon cayenne pepper, 1 pinch dry mustard, and 1 pinch ground nutmeg.

Slow Cooker Old Bay Chicken and Potatoes

    • Season the chicken thighs with salt, pepper and 1 tablespoon Old Bay seasoning. Sear in a skillet with melted butter over medium high heat for 2-3 minutes on each side.
    • Add potatoes, olive oil, 1 tablespoon Old Bay seasoning, and salt and pepper (to taste) to slow cooker and stir to combine.
    • Nestle chicken thighs into the potato mixture. Cover slow cooker with lid and cook on low for 6 – 7 ½ hours, or high heat for 3 – 3 ½ hours.
    • Stir in canned corn and cover and cook for 30 minutes, or until corn is hot and chicken is cooked through.



  • Serve: Old Bay Chicken and Potato Bake can be at room temperature for up to 2 hours before it should refrigerated.
  • Store: Store your Chicken Potato Bake in an airtight container and refrigerate for up to 3 days. Reheat leftovers in the oven at 350 degrees for 8-10 minutes, or until hot.
  • Freeze: Cool the chicken and potatoes completely before storing in an airtight container and freezing for up to 4 months.

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Old Bay Chicken Potato Bake

Old Bay Chicken Potato Bake is a tasty one-pan weeknight dinner with crispy roasted chicken thighs, potatoes and corn with old bay spices in just 45 minutes. 
Yield 6 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 6 chicken thighs , bone in and skin on
  • 1/4 cup vegetable oil
  • 3 cloves garlic , minced
  • 3 tablespoons Old Bay Seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 pounds russet potatoes , peeled and cut into 1” chunks
  • 1 1/2 cups corn


  • Preheat oven to 375 degrees.
  • Mix together all the ingredients in a large bowl.
  • Add the chicken, skin side up to the baking pan and put the potatoes and corn around it in the pan (do not cover the chicken with the vegetables).
  • Roast for 45-55 minutes, until chicken is crispy and the internal temperature reaches 165 degrees.


Calories: 506kcal | Carbohydrates: 38g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 492mg | Potassium: 1020mg | Fiber: 5g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 33mg | Calcium: 41mg | Iron: 3mg
Keyword: Old Bay Chicken Potato Bake

Old Bay Chicken Dinner

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. Old Bay Seasoning: To make an Old Bay substitute combine 2 tablespoons celery salt, 1/4 teaspoon paprika, 1/8 teaspoon ground black pepper, 1/8 teaspoon cayenne pepper, 1 pinch dry mustard, and 1 pinch ground nutmeg.

  1. Easy and very good. I made it the first time and found it too salty for our liking. The second time I used only 2T of old bay and no extra added salt and it was perfect. I added cubed zucchini just because I needed to use it and it was very good too.

  2. Posted on here about this (Old Bay Chicken) recipe and now it’s not here, did you remove my comments about this recipe and why? I was honest I was direct in a good way so why was my comment remove. Would you please respond thank you?

    1. Hi! I just re looked through our comments but I did not see another one from you on this post? Mind sending it again?

  3. Yummy yummy! I added in a can of cream of chicken (will try potato next time) to the potato mixture and decided to add green beans at the last second. I also only had tenderloins in my freezer, so I also added a little extra Old Bay to the chicken itself and layered on top of the veggies and it was perfect.

    1. So you didn’t try this recipe, it sounded like you really changed it up. I wanted to know how this recipe was not your version. even though they sound good Leah. 🙂

  4. I made this bake tonight. It was really nice! I had a jar of Old Bay Seasoning in the cupboard – it was past the use before date but seemed fine. In Australia, for some reason, all the chicken thighs are sold skinless and boneless…so I decided to marinate them in some of the oil and spice mixture for a while before assembling. I also added the juice of a lemon to the mixture. After an hour or so, I then wrapped a streaky bacon rasher around each piece of chicken and popped them on the oven tray. I mixed the potatoes and corn with the rest of the lemon, oil and spice mix and piled the veggies around the meat on the tray. Once done I let the chicken and veggies rest in the pan juices for ten minutes or so, and then served in bowls with crusty bread. Delicious!

  5. I like the concept of this dish. That being said, I found it to be exceedingly salty! I threw out most of the vegetable mixture because it was inedible.

    I’m wondering if there’s a typo in using 3 Tbsp of Old Bay?

    1. You can definitely cut back to your liking but that’s what I used. Also, some brands of chicken pump a sodium based liquid into their chicken and that might have added the extra saltiness to it.

      1. Nope, I did not, covered tightly the chicken will release liquid and the contents will steam inside. If you’re nervous, I suggest adding 1 cup of chicken broth but in my testing I didn’t need it. I hope you love it 🙂

        1. I was wondering if this is cooked covered with aluminum foil or uncovered? This comment makes me think it needs to be covered, but the recipe didn’t mention it. Just curious…

          1. Sorry to confuse you but no, you don’t want to cover this dish while it’s cooking. If you do, it’ll steam instead of getting crispy. Enjoy!

    1. If you want it a bit crispier, you can broil it at the end for a bit. Just make sure to keep an eye on it so it doesn’t burn.