Pin It The smell of piri-piri hitting hot chicken skin is one of those kitchen moments that makes everything else fade away. I stumbled onto this traybake on a Wednesday evening when I had exactly zero energy but a fridge full of vegetables that needed using. Tossing everything onto one tray felt almost lazy, but forty minutes later I was scraping up every last bit of caramelized sweet potato and wondering why I'd ever bothered with complicated dinners. The chicken came out with crispy, spice-darkened skin and the vegetables soaked up all those smoky, garlicky juices. It's become my go-to when I want something that looks impressive but doesn't ask much of me.
I made this for friends on a rainy Saturday and they kept asking what the secret was, convinced I'd marinated the chicken overnight. The truth was I'd rubbed the spices on about ten minutes before it went in the oven. We ate it straight from the tray in the middle of the table, everyone reaching in with forks and fingers, squeezing lemon over the top until the whole thing glistened. Someone opened a cold bottle of wine and we stayed at the table long after the food was gone, which is always the sign of a good meal.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and the bone keeps the meat juicy, plus thighs are more forgiving than breasts if you accidentally leave them in a few minutes too long.
- Piri-piri seasoning: This is where all the magic lives, a smoky, tangy, slightly spicy blend that transforms plain chicken into something you'd order at a restaurant.
- Sweet potatoes: They caramelize at the edges and turn soft and sweet in the middle, soaking up the chicken juices as they roast.
- Red onion: Cut into thick wedges so they hold their shape and develop those dark, sticky edges that taste like candy.
- Red and yellow bell peppers: They add color and a gentle sweetness that balances the heat from the piri-piri.
- Garlic: Sliced thin so it crisps up in places and melts into the vegetables in others, adding little bursts of flavor.
- Cherry tomatoes: Added later so they burst and release their juices without turning to mush, creating a light sauce at the bottom of the tray.
- Fresh coriander or parsley: A handful of chopped herbs at the end makes everything look and taste brighter.
- Lemon wedges: A good squeeze of lemon cuts through the richness and wakes up every other flavor on the plate.
Instructions
- Get the oven going:
- Preheat your oven to 200°C (180°C fan) so it's properly hot when the tray goes in. This ensures the chicken skin crisps and the vegetables start to caramelize right away.
- Coat the chicken:
- In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper, making sure every bit of skin is covered. Don't be shy with your hands here, the more you rub it in, the better it sticks.
- Prep the vegetables:
- Spread the sweet potatoes, red onion, and both peppers across a large baking tray, drizzle with olive oil, and scatter the sliced garlic over the top. Toss everything so it's lightly coated and spread it out in a single layer so it roasts evenly instead of steaming.
- Nestle the chicken:
- Place the seasoned chicken thighs among the vegetables, skin-side up, so the fat renders down and bastes everything below. Leave a little space around each piece so the skin can crisp.
- Roast until golden:
- Slide the tray into the oven and roast for 30 minutes, letting the kitchen fill with the smell of garlic and spice. The vegetables will start to soften and the chicken skin will turn a deep golden brown.
- Add the tomatoes:
- Scatter the halved cherry tomatoes over the tray and return it to the oven for another 10 minutes. The tomatoes will burst and their juices will mingle with the chicken fat to create a light, flavorful sauce.
- Garnish and serve:
- Sprinkle chopped coriander or parsley over the top and serve with lemon wedges on the side. Squeeze the lemon over everything just before eating for a bright, tangy finish.
Pin It There was an evening last autumn when I made this after a long, gray day and the kitchen windows steamed up from the heat of the oven. I ate it curled up on the sofa with a bowl balanced on my knees, and the combination of sweet, smoky, and tangy felt like exactly what I needed. It's funny how a simple traybake can feel like comfort and celebration at the same time, depending on the day.
Making It Your Own
If you like heat, toss in some sliced fresh chili or a pinch of chili flakes with the vegetables. I've swapped the sweet potatoes for chunks of butternut squash when that's what I had, and it worked beautifully. You could also use a mix of root vegetables like parsnips or carrots, though they might need a few extra minutes to soften. Some people love adding halved new potatoes for a more traditional roast feel.
What to Serve Alongside
This dish is hearty enough to stand alone, but a crisp green salad or some steamed green beans on the side adds a fresh contrast. I've served it with warm flatbreads for scooping up the juices, and that always goes down well. A bowl of yogurt mixed with a little lemon juice and chopped mint makes a cooling dip if the piri-piri packs more punch than expected. For drinks, a chilled Sauvignon Blanc or a light lager works perfectly.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. I've reheated portions in the oven at 180°C for about 15 minutes, covered with foil so the chicken doesn't dry out. Sometimes I shred the leftover chicken and toss it with the vegetables and a handful of salad leaves for a quick lunch.
- Let the traybake cool completely before storing to avoid condensation making everything soggy.
- Reheat gently and add a squeeze of fresh lemon to bring back the brightness.
- If you're meal prepping, this divides beautifully into four portions and tastes just as good on day three.
Pin It This traybake has earned a permanent spot in my weekly rotation, the kind of recipe I turn to when I want something reliable, flavorful, and effortless. I hope it becomes one of those dishes you reach for again and again, the one that makes weeknight cooking feel less like a chore and more like a small, delicious victory.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute with chicken breasts, though they may cook faster. Check for doneness after 25-30 minutes to prevent drying out. Bone-in thighs are recommended for maximum flavor and juiciness.
- → What can I substitute for piri-piri seasoning?
Use a blend of smoked paprika, cayenne pepper, garlic powder, and dried oregano. Alternatively, try harissa paste, jerk seasoning, or a mix of chili flakes with lemon zest for similar heat and flavor.
- → How do I know when the chicken is fully cooked?
Pierce the thickest part of the chicken with a knife or skewer. The juices should run clear, not pink. Alternatively, use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- → Can I prepare this traybake ahead of time?
Yes, you can prep the vegetables and marinate the chicken up to 24 hours in advance. Store covered in the refrigerator, then assemble on the tray and roast when ready to cook.
- → What sides pair well with this dish?
Serve with couscous, quinoa, or crusty bread to soak up the flavorful juices. A crisp green salad, steamed green beans, or garlic yogurt sauce complement the spicy chicken beautifully.
- → Can I freeze leftovers?
Yes, cool completely and store in airtight containers for up to 3 months. Reheat thoroughly in the oven at 180°C until piping hot throughout, adding a splash of water if needed to prevent drying.