Chicken and Sweet Potato Traybake (Printable Version)

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

# 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 - 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 - 5.3 ounces cherry tomatoes, halved

→ Garnish

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

# How To Make:

01 - Preheat oven to 400°F with convection setting at 350°F, or Gas Mark 6.
02 - In a large bowl, toss chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until evenly coated.
03 - Arrange sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle with olive oil, scatter sliced garlic over top, toss to combine, and spread in a single layer.
04 - Nestle seasoned chicken thighs among vegetables with skin-side facing up.
05 - Roast in oven for 30 minutes.
06 - Add cherry tomatoes to tray and return to oven for 10 additional minutes until chicken juices run clear and vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve with lemon wedges.

# Helpful Hints:

01 -
  • Everything roasts together on one tray, so you can actually sit down while dinner cooks instead of hovering over multiple pots.
  • The piri-piri seasoning does all the heavy lifting, delivering smoky heat and depth without a long marinade.
  • You get three portions of veg per serving without even trying, which feels like a small victory on a busy weeknight.
  • Leftovers taste even better the next day, tucked into wraps or eaten cold straight from the fridge.
02 -
  • Don't add the cherry tomatoes at the beginning or they'll turn to mush, wait until the last 10 minutes so they stay plump and juicy.
  • Make sure your tray is large enough that the vegetables aren't piled on top of each other, or they'll steam instead of roast and you'll lose that caramelized edge.
  • Let the chicken rest on the tray for a few minutes after it comes out of the oven so the juices redistribute and the skin stays crisp.
03 -
  • Use a metal baking tray rather than glass or ceramic, as metal conducts heat better and gives you those crispy, caramelized edges on the vegetables.
  • If your chicken thighs are particularly large, make shallow slashes in the thickest part so the seasoning penetrates and the meat cooks evenly.
  • Don't skip the lemon wedges at the end, that hit of acidity ties everything together and makes the whole dish sing.
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