Chicken and Sweet Potato Traybake

My flatmate once walked in just as I was tossing chicken thighs in piri-piri paste with my bare hands, and the look on her face was priceless. I learned that night that bold flavors don't need fancy techniques, just a willingness to get messy. This traybake has since become my go-to whenever I want something vibrant on the table without spending an hour at the stove. The sweet potatoes char at the edges, the peppers soften into sweetness, and the chicken skin crisps up beautifully. It's the kind of dish that makes your kitchen smell like a holiday you haven't taken yet.

I made this for a dinner party where half the guests arrived an hour early, and I was still in my painting clothes. Instead of panicking, I poured everyone wine and let them watch me chop peppers while we caught up. The tray went into the oven, and by the time we'd finished our first glass, the kitchen smelled so good that no one cared I hadn't set the table yet. One friend still texts me every few months asking for the recipe, even though I've sent it to her twice.

Ingredients

• Bone-in, skin-on chicken thighs: The skin crisps up under high heat and protects the meat from drying out, while the bones add richness to the juices that mingle with the vegetables.
• Piri-piri seasoning: This is your flavor shortcut, a blend of chili, garlic, lemon, and herbs that transforms plain chicken into something you'd order at a restaurant.
• Sweet potatoes: They caramelize beautifully in the oven and their natural sweetness balances the heat from the spice, plus they hold their shape better than regular potatoes.
• Red onion: Thick wedges soften and sweeten as they roast, and they won't disintegrate like smaller pieces would.
• Bell peppers: Use both red and yellow for color and a slight variation in sweetness, and make sure the chunks are big enough that they don't turn to mush.
• Garlic: Sliced thin so it gets crispy and golden in spots, adding little bursts of intense flavor throughout the tray.
• Cherry tomatoes: Added later so they burst and release their juices without completely collapsing, creating a light sauce that pools under the chicken.
• Smoked paprika: A pinch of this deepens the color and adds a subtle smokiness that makes the whole dish taste more complex than it actually is.

Instructions

Get the oven ready:

Preheat to 200°C (180°C fan), and make sure the rack is in the middle position so everything cooks evenly. If your oven runs hot, drop it by 10 degrees.

Coat the chicken:

In a large bowl, massage the piri-piri seasoning, olive oil, smoked paprika, salt, and pepper into the chicken thighs, making sure every crevice is covered. Let the chicken sit while you prep the vegetables if you have an extra minute.

Prep the vegetable base:

Spread the sweet potatoes, onion wedges, and both peppers across a large baking tray, then drizzle with olive oil and scatter the garlic over the top. Toss everything together and spread it out so nothing overlaps too much.

Nestle the chicken:

Place the seasoned thighs among the vegetables, skin-side up, giving each piece a little space so the skin can crisp. Don't worry if some vegetables peek out, they'll get beautifully charred.

Roast until golden:

Slide the tray into the oven and roast for 30 minutes, resisting the urge to open the door and check too early. The skin should start to turn deep golden and the vegetables will soften and brown at the edges.

Add the tomatoes:

Scatter the halved cherry tomatoes over the tray and return it to the oven for another 10 minutes, until the chicken juices run clear and the tomatoes have started to collapse. If the skin isn't crispy enough, give it another 5 minutes.

Finish and serve:

Garnish with fresh coriander or parsley if you have it, and serve straight from the tray with lemon wedges on the side for squeezing. The lemon brightens everything up and cuts through the richness.

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The first time I served this, my nephew asked if we were having a fancy dinner because the tray looked so colorful. He's seven and usually only eats beige food, but he picked out all the sweet potatoes and declared them his favorite vegetable. His mum nearly fell off her chair. Now whenever they visit, he asks if I'm making the rainbow chicken, and I pretend I planned that name all along.

Making It Your Own

If you're not a fan of heat, swap the piri-piri for a milder spice blend like ras el hanout or even just extra smoked paprika with a drizzle of honey. I've also used chicken drumsticks when thighs weren't available, and they work just as well, though you might need to add 5 minutes to the cooking time. Butternut squash makes a lovely swap for sweet potatoes, especially in autumn when it's everywhere, and it crisps up beautifully at the edges. Sometimes I throw in a handful of olives in the last 10 minutes for a salty contrast, or a few sprigs of thyme tucked under the chicken for a more herby vibe.

What to Serve Alongside

This dish is hearty enough to stand alone, but I like to serve it with a big bowl of lemony couscous or some crusty bread to mop up the juices that collect at the bottom of the tray. A simple green salad with a sharp vinaigrette cuts through the richness nicely, or steamed green beans if you want something warm. On cooler evenings, I've served it with a side of creamy hummus and warm flatbreads, which turns it into more of a sharing feast. A chilled Sauvignon Blanc is perfect if you're drinking, or sparkling water with a slice of lime if you're not.

Storage and Leftovers

Leftovers keep well in an airtight container in the fridge for up to three days, and they're one of those rare dishes that actually improve overnight as the flavors meld. I often shred the chicken and toss it with the vegetables into wraps with a spoonful of yogurt and some fresh greens. You can also reheat everything in a hot oven for 10 minutes to crisp the skin back up, though I'll admit I've eaten it cold straight from the fridge more times than I care to confess. If you want to freeze it, let it cool completely first, then freeze in portions for up to two months.

• Reheat gently in the oven rather than the microwave to keep the chicken skin from going rubbery.
• Add a squeeze of fresh lemon juice before serving leftovers to brighten up the flavors.
• If the vegetables look a bit dry after storing, drizzle with a little olive oil before reheating.

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There's something quietly satisfying about pulling a tray of golden, sizzling chicken and vegetables out of the oven and knowing dinner is done. I hope this becomes one of those recipes you turn to without thinking, the way I do now.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless chicken breasts, but reduce cooking time to 25-30 minutes total to prevent drying out. Thighs remain juicier and more flavorful in traybakes.

→ How do I know when the chicken is fully cooked?

Insert a knife into the thickest part of the thigh; juices should run clear with no pink meat visible. Alternatively, use a meat thermometer to ensure internal temperature reaches 75°C (165°F).

→ What can I serve alongside this traybake?

This dish pairs beautifully with a crisp green salad, steamed green beans, couscous, or warm flatbreads. A chilled Sauvignon Blanc or light lager complements the spicy flavors perfectly.

→ Can I prepare this dish in advance?

You can marinate the chicken and prep the vegetables up to 24 hours ahead. Store separately in the refrigerator, then assemble and roast when ready to cook.

→ Is piri-piri seasoning very spicy?

Piri-piri has moderate heat with smoky, citrus notes. For milder flavor, reduce the amount or mix with extra paprika. For more heat, add chili flakes or fresh chilies.

→ What vegetables work well as substitutes?

Butternut squash, parsnips, carrots, or courgettes make excellent alternatives. Just ensure all vegetables are cut to similar sizes for even roasting.