Chicken Thighs with Chips

It’s funny how something as ordinary as chicken thighs with chips can hit that warm, almost nostalgic spot. The kind of food that smells like Sunday-evening comfort or late dinners after a long, rainy day. Something about the way the chips (yes, actual potato chips) crisp in the oven, golden and a little uneven, all tucked beside the tender, salt-and-garlic-kissed chicken thighs… it’s not fancy, but it’s deeply satisfying. And honestly, the scent of it coming from the kitchen? Makes the house feel like someone’s wrapped it in a blanket.

Why You’ll Crave It

• It’s made with just five ingredients – most of which are probably in your pantry already.
• The texture is so good – crisp chips on top, deeply savory chicken underneath.
• It goes from fridge to table in less than 30 minutes – no fuss, no complicated prep.
• You can tweak it endlessly – different chips, herbs, or sides make it new every time.
• Kids love it, adults find it nostalgic… and the leftovers (if any) are even better the next day.

The first time I made this, I remember lifting the lid and laughing because it smelled exactly like a childhood picnic—salt, warmth, and somehow a bit of sunshine too.

What You’ll Need

• Chicken thighs: boneless, skin-on if you can find them – 4 pieces, around 150g each
• Potato chips: 150g of your favorite kind – plain salted works beautifully, or something smoky if you’re feeling bold
• Olive oil: 2 tablespoons, the good kind if you have it – it’ll add richness
• Garlic powder: 1 teaspoon, just enough to wake up the flavor without overpowering
• Salt and pepper: to taste – don’t be shy here, seasoning’s everything

Easy How-To

Warm up the oven

Start by preheating your oven to 200°C (or 390°F) – it needs to be hot, so the chips don’t droop or soften too much in the baking.

Prep the chicken

Pat the chicken thighs dry with a paper towel, then season generously with salt, pepper, and garlic powder. It’s worth spending an extra minute here to really massage it in – the flavor soaks deeper that way.

Nestle everything in

Place the thighs in a baking dish or tray – give them a bit of breathing room. Then crumble (with your hands is best) the chips right over the top. You want some bigger crags and some dust too – different crunches make it more interesting.

A little love – the oil

Drizzle the olive oil over the top. It helps the chips brown and adds a touch of richness. Go slow here… there’s something calming about this step, I think.

Bake it

Slide the dish into your preheated oven and bake for 25–30 minutes. By then, the chips should be golden and just curling at the edges, and the chicken cooked through, juicy and tender underneath.

Rest and serve

Let it sit for five minutes before serving – it gives the juices time to settle back in, and helps the chips preserve their beautiful crunch.

Good to Know

• If you’re tempted to sneak a chip or two off the top before serving, you’re not alone… I’ve done it every single time.
• You can crush the chips finer if you want more of a crust – but I actually prefer the mix of whole and bits.
• Bone-in chicken thighs work too, just add about 10 extra minutes to your cook time.

Serving Ideas

• Serve with a crisp arugula salad with lemon vinaigrette, or some roasted green beans tossed with sea salt and olive oil.
• It also works unexpectedly well with a dollop of sour cream or herby yogurt on the side – something twangy to cut the richness.

Top Tricks

• If your chips look like they’re browning too quickly, loosely cover the dish with foil for the last 10 minutes of baking – it’ll protect them while the chicken finishes cooking.
• Try mixing chips with a little grated Parmesan or smoked paprika before topping – subtle, but it makes people ask, “What did you do to this?” in the best way.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

You could, technically, but I wouldn’t. Thighs stay juicier and more flavorful under the chips – breast meat tends to dry out a bit quicker, especially in the oven.

Do I need to marinate the chicken beforehand?

Not at all. But if you’re planning ahead, you can absolutely marinate them for a few hours – a little lemon, olive oil, and garlic would be lovely.

What if I don’t have garlic powder?

Grated fresh garlic works in a pinch, but be gentle with it – it can burn more easily in the oven. A sprinkle of onion powder or dried herbs can work as an alternative flavor boost.

What kind of chips are best?

Honestly, go with what you like. Classic sea salt crisps are my go-to, but kettle-cooked styles hold up well and give extra crunch. I’ve even tried sour cream & onion once – very indulgent, and somehow it worked.

Conclusion

This chicken thighs with chips recipe feels like the culinary version of a well-worn sweater – simple, comforting, somehow greater than the sum of its parts. It’s not showy. But if you tuck in with someone you care about, and maybe a little glass of wine or cold beer nearby… it becomes a meal you’ll remember. Not because it was perfect, but because it was right exactly when you needed it to be.

More recipes suggestions and combination

Chicken Thighs with Vegetables

Oven-roasted veggies like bell peppers and zucchini add color and balance – roast them right in the same tray for more ease.

Spicy Chicken Thighs

Crush chili-lime chips on top instead of plain, and add a touch of cayenne to the chicken seasoning for a modest heat.

Herb-Roasted Chicken Thighs

Rub your chicken with an herby blend of thyme, rosemary, and a touch of lemon zest, skip the chips if you want something lighter.

Garlic Lemon Chicken Thighs

A squeeze of lemon juice and fresh garlic added just before serving really brightens everything up – especially if you’ve used classic salted chips.

Chicken Thighs with Creamy Sauce

Serve the crispy chicken alongside a quick cream sauce made with sour cream, mustard, and a dash of honey – indulgent but not too much.