Chicken and Sweet Potato Traybake

The smell of piri-piri chicken hitting a hot oven always brings me straight back to a Tuesday night when I needed dinner fast but refused to compromise on flavor. I tossed chicken thighs with fiery seasoning, threw sweet potatoes and peppers onto a tray, and slid it all into the oven while I finally sat down with a cup of tea. Forty minutes later, the kitchen smelled like a Mediterranean grill house, and I had a complete meal with barely any washing up. That traybake taught me that shortcuts don't have to taste like them.

I made this for friends who claimed they didn't like sweet potato, and I watched them go back for seconds without a word of complaint. The way the edges of the sweet potato caramelize against the tray, soaking up all that smoky, garlicky oil, turns skeptics into believers. One of them even asked for the recipe on her phone before she left, which is the highest compliment I know.

Ingredients

• Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and keeps the meat juicy, while the bone adds deeper flavor as it roasts.
• Piri-piri seasoning: This is where all the magic happens, delivering smoky heat and vibrant color without any fuss (just check the label if you need it gluten-free).
• Sweet potatoes: Cut them into even 2 cm chunks so they cook through at the same rate as the chicken, and don't skip peeling them for the best caramelized edges.
• Red onion: Thick wedges hold their shape and turn sweet and tender in the oven, adding a subtle backbone to the whole dish.
• Bell peppers: Use one red and one yellow for color and a slight sweetness that balances the heat from the piri-piri.
• Garlic: Finely sliced cloves scatter across the veg and turn golden and mellow, perfuming everything as it roasts.
• Cherry tomatoes: Add these halfway through so they burst and release their juices without turning to mush.
• Fresh coriander or parsley: A handful of chopped herbs at the end lifts the whole tray with brightness and makes it look like you tried harder than you did.
• Lemon wedges: A squeeze of lemon juice over the finished dish cuts through the richness and wakes up every flavor.

Instructions

Preheat and prep:

Get your oven up to 200°C (180°C fan) so it's properly hot when the tray goes in. This ensures everything starts roasting immediately instead of steaming.

Season the chicken:

In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every piece is well coated and glistening. Don't be shy with the spice, the oven will mellow it just enough.

Prepare the vegetables:

Spread the sweet potatoes, red onion, and both bell peppers across a large baking tray, then drizzle with olive oil and scatter over the sliced garlic. Toss everything together and spread it out in a single layer so each piece has room to caramelize.

Nestle the chicken:

Tuck the seasoned chicken thighs among the vegetables, skin-side up, so the skin can crisp while the fat drips down and flavors everything below.

First roast:

Slide the tray into the oven and roast for 30 minutes without opening the door. You'll start to smell the paprika and garlic after about 15 minutes, which is always a good sign.

Add the tomatoes:

Scatter the halved cherry tomatoes over the tray and return it to the oven for another 10 minutes, or until the chicken juices run clear and the vegetables are golden and tender at the edges.

Garnish and serve:

Sprinkle with fresh coriander or parsley and serve straight from the tray with lemon wedges on the side for squeezing.

Save

There was an evening when I served this with nothing but a crisp green salad and a cold glass of Sauvignon Blanc, and it felt more special than meals I'd spent hours preparing. The simplicity of pulling one golden tray from the oven and setting it on the table, still sizzling, made everyone lean in a little closer. It reminded me that good food doesn't need to be complicated to feel like an occasion.

Making It Your Own

If you want extra heat, scatter a pinch of chili flakes or a sliced fresh chili over the veg before roasting. I've also swapped the sweet potatoes for butternut squash when that's what I had on hand, and it works just as well with a slightly sweeter, nuttier flavor. You can even mix in parsnips or carrots if you're cleaning out the fridge, just keep the chunks roughly the same size so everything finishes at once.

Serving Suggestions

This traybake is complete on its own, but I like to serve it with steamed green beans or a handful of peppery rocket on the side to add freshness. A crusty piece of sourdough for mopping up the smoky juices at the bottom of the tray never goes amiss either. If you're feeding a crowd, double the recipe and use two trays, just swap their positions halfway through for even cooking.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and they reheat brilliantly in a hot oven or even a frying pan to crisp the chicken skin back up. I've packed cold portions into lunchboxes with a squeeze of lemon, and they taste fantastic at room temperature too. If you're meal prepping, this is one of those rare dishes that actually improves after a night in the fridge as the flavors settle and deepen.

• Always let the tray cool for a few minutes before serving so the juices redistribute and the chicken stays moist.
• If reheating, add a splash of water to the tray and cover with foil to stop the veg drying out.
• Freeze cooked portions for up to a month, then defrost overnight in the fridge and reheat thoroughly before eating.

Save

This traybake has become my answer to evenings when I want something vibrant and satisfying without the fuss of multiple pans or complicated techniques. It's proof that a little heat, good seasoning, and the right oven temperature can turn simple ingredients into something you'll crave again and again.

Recipe Questions & Answers

→ 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 stay juicier due to their higher fat content.

→ What can I substitute for piri-piri seasoning?

You can make your own blend with paprika, cayenne pepper, garlic powder, oregano, and lemon zest. Alternatively, use harissa paste or a Cajun seasoning mix for similar heat and flavor.

→ 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. The skin should be golden and crispy.

→ Can I prepare this traybake ahead of time?

Yes, you can prepare the vegetables and marinate the chicken up to 4 hours in advance. Store covered in the refrigerator, then arrange on the tray and roast when ready to cook.

→ What other vegetables work well in this dish?

Courgettes, butternut squash, aubergine, or mixed root vegetables like parsnips and carrots all work beautifully. Just ensure they're cut to similar sizes for even cooking.

→ 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 piping hot throughout.