Chicken and Sweet Potato Traybake (Printer View)

One-pan piri-piri chicken with roasted sweet potatoes and colorful vegetables, ready in under an hour.

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons piri-piri seasoning or paste
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Vegetables

07 - 2 medium sweet potatoes, peeled and cut into 3/4 inch cubes
08 - 1 large red onion, cut into thick wedges
09 - 1 red bell pepper, deseeded and cut into chunks
10 - 1 yellow bell pepper, deseeded and cut into chunks
11 - 2 cloves garlic, finely sliced
12 - 5 ounces cherry tomatoes, halved

→ Garnish

13 - Fresh coriander or parsley, chopped (optional)
14 - Lemon wedges, to serve

# Method:

01 - Preheat oven to 400°F (200°C conventional or 180°C fan-assisted).
02 - In a large mixing bowl, combine chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and black pepper. Toss until evenly coated.
03 - Spread sweet potatoes, red onion, and bell peppers on a large baking tray. Drizzle lightly with olive oil, scatter sliced garlic over vegetables, and toss to combine in a single layer.
04 - Nestle seasoned chicken thighs skin-side up among the vegetables on the tray.
05 - Roast in preheated oven for 30 minutes.
06 - Distribute cherry tomatoes across the tray and return to oven for 10 additional minutes until chicken juices run clear and vegetables are golden and tender.
07 - Garnish with fresh coriander or parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One tray means one cleanup, and honestly, that alone makes weeknight cooking feel manageable.
  • The piri-piri brings enough heat and character that you'll actually crave leftovers.
  • You hit your vegetables quota without anyone noticing they're eating their greens.
02 -
  • Don't crowd the tray—vegetables need space to roast and caramelize, not steam in their own moisture.
  • The chicken thighs are done when the juices run clear from the thickest part; a quick poke with a knife tells you everything you need to know.
03 -
  • Slice your garlic thin rather than mincing it so the pieces toast gently without catching and turning bitter.
  • Toss the vegetables with oil and let them spread out in a true single layer—this is the secret to caramelization instead of steaming.
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