Chicken and Sweet Potato Traybake (Printable Version)

Vibrant one-pan piri-piri chicken with sweet potatoes and colorful vegetables. Bold flavors in just 55 minutes.

# What You 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, thinly sliced
12 - 5.3 ounces cherry tomatoes, halved

→ Garnish

13 - Fresh coriander or parsley, chopped (optional)
14 - Lemon wedges, for serving

# How To Make:

01 - Preheat the oven to 400°F with rack positioned in the center.
02 - In a large mixing bowl, toss chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until evenly coated on all sides.
03 - Arrange sweet potato cubes, red onion wedges, and both bell peppers on a large baking tray. Drizzle with a small amount of olive oil, scatter sliced garlic over the vegetables, and toss to combine. Spread in a single layer.
04 - Nestle seasoned chicken thighs among the vegetables with skin-side facing up.
05 - Roast in preheated oven for 30 minutes until chicken begins to color and vegetables start to soften.
06 - Add halved cherry tomatoes to the tray and return to oven for 10 additional minutes until chicken juices run clear when pierced and vegetables are golden and tender.
07 - Remove from oven, garnish with fresh coriander or parsley, and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks on one tray, so you can actually relax while dinner roasts instead of hovering over multiple pots.
  • The piri-piri seasoning does all the heavy lifting, giving you bold, smoky heat without a long marinade.
  • You get three portions of veg per serving without even trying, which feels like a quiet victory on a busy weeknight.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to mingle.
02 -
  • If your sweet potato chunks are uneven, the smaller ones will crisp up while the larger ones stay creamy, so aim for uniform 2 cm pieces.
  • Don't add the cherry tomatoes at the start or they'll collapse into a puddle, wait until the last 10 minutes so they burst but keep their shape.
  • Make sure your baking tray is large enough to spread everything out in one layer, or the veg will steam instead of roast and you'll lose that caramelized edge.
03 -
  • Use a large, heavy-duty baking tray with low sides so the heat circulates properly and the chicken skin crisps instead of steams.
  • If your piri-piri seasoning is mild, add a teaspoon of hot sauce or cayenne to the chicken marinade for a proper kick.
  • Don't skip the lemon wedges at the end, that bright acidity is what pulls the whole dish together and makes it sing.
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