Chicken and Sweet Potato Traybake (Printable)

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 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Vegetables

07 - 2 medium sweet potatoes, peeled and cut into ¾ 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, for serving

# How-To Steps:

01 - Preheat oven to 400°F (200°C conventional or 356°F fan).
02 - In a large bowl, toss chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and black pepper until evenly coated.
03 - Arrange sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle lightly 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 preheated oven for 30 minutes.
06 - Add halved cherry tomatoes to the tray and return to oven for 10 minutes, or until chicken juices run clear and vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks on one tray, so you can actually sit down while dinner roasts instead of hovering over three pots.
  • The piri-piri gives you that punchy, smoky heat without any complicated marinades or waiting time.
  • You get three vegetables in one go, which makes you feel like a responsible adult without really trying.
  • Chicken thighs stay juicy even if you forget to check the timer for an extra five minutes.
02 -
  • If you overcrowd the tray, the vegetables steam instead of roast and you lose all that caramelized sweetness, so use two trays if you need to.
  • Don't add the cherry tomatoes at the start or they'll collapse into a sad puddle; waiting until the last ten minutes keeps them just bursting and jammy.
  • Check your piri-piri seasoning label if you're cooking for anyone with allergies because some brands sneak in mustard or gluten.
03 -
  • Use a tray that's big enough so nothing overlaps; crowding means steaming, and steaming means no crispy edges.
  • If your oven runs cool, bump the temperature up by 10 degrees or give it an extra five minutes so the chicken skin actually crisps.
  • Let the tray rest for a couple of minutes before serving so the juices settle and you don't burn your mouth on molten tomato.
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