Chicken and Sweet Potato Traybake (Printable Version)

One-pan piri-piri chicken with sweet potatoes and colorful vegetables, ready in 55 minutes for a bold-flavored meal.

# 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 chunks
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 - 1 cup cherry tomatoes, halved

→ Garnish

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

# Directions:

01 - Preheat the oven to 400°F (200°C) or Gas Mark 6.
02 - In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until well coated.
03 - Arrange the sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle with a little olive oil and scatter over the sliced garlic. Toss to combine and spread out in a single layer.
04 - Nestle the seasoned chicken thighs among the vegetables with skin-side up.
05 - Roast in the oven for 30 minutes.
06 - Add the cherry tomatoes to the tray and return to the oven for another 10 minutes, or until the chicken is cooked through with clear juices and the vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks together on one tray, so there's barely any washing up and you can actually sit down while it roasts.
  • The piri-piri seasoning does all the heavy lifting, giving you deep, vibrant flavor without a long ingredient list.
  • You get three portions of vegetables per serving without it feeling like you're eating your way through a salad bar.
  • It reheats beautifully the next day, sometimes tasting even better once the flavors have had time to mingle.
02 -
  • Don't overcrowd the tray or the vegetables will steam instead of roast, leaving you with soggy sweet potatoes instead of caramelized ones.
  • Add the tomatoes later in the cooking time, or they'll collapse into a puddle and lose their shape entirely.
  • Check that the chicken juices run clear before serving, especially if your thighs are on the larger side.
03 -
  • Pat the chicken skin dry with kitchen paper before seasoning so it crisps up properly in the oven.
  • Use a tray large enough that nothing overlaps, even if it means using two smaller trays instead of cramming everything onto one.
  • Taste your piri-piri seasoning before you use it, some brands are much hotter than others and you might want to dial it back or add more depending on your preference.
Go Back