Chicken and Sweet Potato Traybake (Print Version)

Juicy piri-piri chicken roasted with sweet potatoes and colorful vegetables in one vibrant, easy pan.

# What You'll Need:

→ 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 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Vegetables

07 - 2 medium sweet potatoes, peeled and cut into ¾ inch chunks
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 - 1 cup cherry tomatoes, halved

→ Garnish

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

# How to Make It:

01 - Preheat the oven to 400°F (200°C conventional or 180°C fan). Adjust oven rack to middle position.
02 - In a large mixing bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until thoroughly coated on all sides.
03 - Arrange sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle lightly with olive oil, scatter sliced garlic over the vegetables, and toss to combine evenly in a single layer.
04 - Nestle the seasoned chicken thighs among the vegetables with skin-side facing upward.
05 - Roast in the preheated oven for 30 minutes until the chicken begins to brown and render fat.
06 - Add halved cherry tomatoes to the tray and return to the oven for an additional 10 minutes, or until chicken juices run clear when pierced and vegetables are golden and tender.
07 - Remove from oven and garnish with chopped fresh coriander or parsley. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • Everything roasts together on one tray, so you can walk away and let the oven do the work while you catch your breath.
  • The piri-piri seasoning seeps into the vegetables as they cook, turning every bite into something bold and satisfying.
  • You get three servings of vegetables per person without even trying, which makes you feel virtuous and well-fed at the same time.
  • Bone-in chicken thighs stay juicy and tender even if you forget to check the timer for an extra five minutes.
02 -
  • Don't skip the skin-on chicken thighs; I tried boneless skinless once and the whole dish turned dry and boring.
  • Cut your sweet potatoes into equal-sized chunks or you'll end up with some that are burnt and others still hard in the middle.
  • Add the cherry tomatoes halfway through, not at the start, or they'll turn to mush and lose all their shape.
  • If your baking tray is too small and everything is piled up, use two trays or the vegetables will steam instead of roast.
03 -
  • Pat the chicken skin dry with paper towels before seasoning so it crisps up properly instead of staying rubbery.
  • Use a large enough tray that nothing overlaps; crowded vegetables steam and turn soggy instead of caramelizing.
  • If your piri-piri seasoning doesn't have much salt, taste a piece of sweet potato halfway through and adjust with a pinch more if needed.
  • Squeeze the lemon wedges over everything just before eating, not before serving, so the acid stays bright and fresh.
Go Back