Save My kitchen was thick with the smell of roasting peppers when my neighbor stopped by unannounced, and I realized I had exactly what I needed on hand to impress her without fussing. Chicken thighs, sweet potatoes, a jar of piri-piri paste gathering dust—suddenly this traybake came together as if I'd planned it all week. The magic was in how everything roasted at once, each vegetable releasing its sweetness while the chicken skin turned golden and crackling. That afternoon taught me that the best meals often come from happy accidents and a hot oven.
I made this for my partner on a Tuesday when I was too tired to think but wanted something that tasted like I'd actually tried. He took one bite and asked why we don't eat like this more often, and I realized the answer was simply that I'd been overthinking dinner. Sometimes the most satisfying meals are the ones where you throw good ingredients together, trust the heat, and step back.
Ingredients
- Bone-in, skin-on chicken thighs (4): These cut delivers so much more flavor than breasts, and the skin crisps up beautifully in the heat.
- Piri-piri seasoning (2 tablespoons): Find the paste in the world food aisle or use dried seasoning—it's the backbone of this dish's personality.
- Olive oil (1 tablespoon for chicken, plus extra for vegetables): Quality matters here since it's not cooked down into a sauce.
- Smoked paprika (1 teaspoon): This adds depth that regular paprika can't quite reach.
- Salt and black pepper (½ teaspoon and ¼ teaspoon): Season thoughtfully since piri-piri seasoning already carries salt.
- Sweet potatoes (2 medium, cut into 2 cm chunks): The chunks should be roughly the same size so they roast evenly and caramelize at the edges.
- Red onion (1 large, cut into thick wedges): Thick wedges hold together during roasting instead of falling apart.
- Red and yellow bell peppers (1 each, deseeded and chunked): The two colors give the tray visual life and slightly different flavor notes.
- Garlic (2 cloves, finely sliced): Slice rather than mince so the pieces don't burn on the edges of the tray.
- Cherry tomatoes (150 g, halved): These add at the end so they don't collapse into the bottom of the pan.
- Fresh coriander or parsley (optional): The freshness at the end cuts through the richness beautifully.
- Lemon wedges (to serve): These feel essential, not optional—squeeze them over everything.
Instructions
- Heat your oven generously:
- Set it to 200°C (180°C fan) or 400°F and give it time to preheat while you prep; you want that oven properly hot so the chicken skin starts crisping right away.
- Coat the chicken with confidence:
- In a bowl, massage the piri-piri seasoning, olive oil, smoked paprika, salt, and pepper into those thighs until they're evenly coated—your hands are the best tool here, and don't be shy.
- Build your vegetable base:
- Scatter sweet potatoes, red onion, and both peppers across a large baking tray, drizzle lightly with olive oil, scatter the sliced garlic over top, and toss everything together so it's in a single layer with space around each piece.
- Nestle the chicken among the vegetables:
- Place the thighs skin-side up so they have direct contact with the heat and can turn golden and crispy.
- First roast (30 minutes):
- Slide the tray into the oven and let everything roast untouched—you'll start smelling that piri-piri and paprika mingling with caramelizing vegetables, and it's almost torture waiting.
- Add the tomatoes and finish:
- Scatter the halved cherry tomatoes across the tray and return it to the oven for another 10 minutes until the chicken juices run clear and the vegetables are golden and tender at the edges.
- Finish and serve:
- Scatter fresh herbs over the tray if using, squeeze lemon wedges over everything, and serve family-style right from the pan.
Save There's something about eating from a shared tray that makes people relax and actually talk to each other, and that's when I knew this dish had become more than just dinner. The lemon wedges squeezed over warm chicken skin, the way the sweet potatoes had caramelized into something almost candy-like—these small moments add up to feeling taken care of.
Choosing Your Vegetables
The beauty of a traybake is how forgiving it is about substitutions. I've swapped the sweet potatoes for butternut squash when I found it on sale, used parsnips when I was craving their earthiness, and even threw in fennel because it was spring. Root vegetables all cook in roughly the same time, so feel confident experimenting based on what looks good at the market.
The Heat Factor
Piri-piri seasoning brings a genuine warmth without overwhelming the chicken, but this is where your own preferences take over. I've learned that some people want more heat than others, and it's easy to adjust once you know your tray. If you like things spicier, scatter fresh sliced chili over the vegetables before roasting, or add a pinch of chili flakes with the initial seasoning.
Serving and Pairing
This traybake stands entirely on its own, though I always serve it with something cool and bright to balance the roasted richness. A crisp green salad works beautifully, or steamed green beans if you want something hot alongside. The lemon is non-negotiable—it's what ties everything together and makes you reach for another bite.
- A chilled Sauvignon Blanc or light lager pairs perfectly and won't feel heavy after a warm meal.
- Leftover traybake shreds beautifully into a grain bowl the next day if you have any somehow left.
- The vegetables actually taste better as leftovers once the flavors have settled overnight.
Save This traybake is the kind of recipe that earns a permanent spot in your rotation because it delivers without drama. Once you make it once, you'll instinctively know how to adjust it to whatever's in your fridge and whatever mood you're in.
Recipe Guide
- → Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts, but reduce the cooking time to 25-30 minutes total to prevent them from drying out. Thighs remain juicier due to their higher fat content.
- → How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C (165°F) and the juices run clear when pierced with a knife at the thickest part. The skin should be golden and crispy.
- → Can I prepare this traybake ahead of time?
You can prep the vegetables and season the chicken up to 24 hours in advance. Store separately in the refrigerator, then assemble and roast when ready to cook.
- → What can I substitute for piri-piri seasoning?
Use a mixture of paprika, cayenne pepper, garlic powder, and dried oregano. Alternatively, try harissa paste, cajun seasoning, or a simple blend of chili flakes with lemon zest.
- → How should I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 15-20 minutes until heated through, or microwave individual portions.
- → Can I add other vegetables to this traybake?
Absolutely! Courgettes, aubergine, butternut squash, or carrots all work beautifully. Just ensure they're cut to similar sizes so everything cooks evenly.