Pin it I was standing in front of my oven one Tuesday evening, staring at a tray of mismatched vegetables and wondering if I'd ever get dinner on the table before nine. That's when I remembered a neighbor mentioning something about throwing everything onto one pan and letting the oven do the work. I grabbed what I had, tossed it with some piri-piri paste I'd bought on a whim, and slid it in. Forty minutes later, the kitchen smelled like a holiday I hadn't taken yet, and I'd barely lifted a finger.
The first time I made this for friends, I apologized in advance because I hadn't followed a proper recipe. They didn't care. They were too busy mopping up the roasting juices with crusty bread and asking why I'd been holding out on them. One of them even took a photo of the tray before we served it, which felt oddly validating for something I'd assembled in my pajamas an hour earlier.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps beautifully and the bone keeps everything juicy, even if you forget to check the timer.
- Piri-piri seasoning or paste: This is where all the warmth and complexity come from, so use a brand you actually like the smell of.
- Smoked paprika: It deepens the color and adds a gentle smokiness that makes the whole tray feel more intentional.
- Sweet potatoes: They caramelize at the edges and turn creamy inside, balancing the heat with a natural sweetness.
- Red onion: Wedges hold their shape better than slices and turn jammy and sweet as they roast.
- Red and yellow bell peppers: They add color and a slight char that tastes faintly of summer, even in February.
- Garlic cloves: Sliced thin, they crisp up in spots and melt into the oil in others.
- Cherry tomatoes: Added near the end so they burst and release their juices without turning to mush.
- Fresh coriander or parsley: A handful of green at the end makes everything look alive again.
- Lemon wedges: A squeeze of acid cuts through the richness and wakes up every other flavor on the plate.
Instructions
- Get the oven ready:
- Preheat to 200°C (180°C fan). You want it fully hot before the tray goes in so everything starts roasting immediately.
- Season the chicken:
- In a large bowl, toss the thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every piece is glossy and fragrant. Don't be shy, the skin can take it.
- Prep the vegetables:
- Spread the sweet potatoes, red onion, and both peppers across a large baking tray. Drizzle with olive oil, scatter over the sliced garlic, and toss everything so it's lightly coated and spread in a single layer.
- Nestle the chicken:
- Tuck the seasoned thighs among the vegetables, skin-side up, giving them a little space to breathe. They'll release fat as they cook, which bastes everything below.
- Roast until golden:
- Slide the tray into the oven for 30 minutes. The kitchen will start smelling incredible around the 20-minute mark.
- Add the tomatoes:
- Scatter the halved cherry tomatoes over the tray and return it to the oven for another 10 minutes. The chicken should be cooked through, the skin crisp, and the vegetables tender with caramelized edges.
- Finish and serve:
- Garnish with chopped coriander or parsley and serve straight from the tray with lemon wedges on the side. Let everyone squeeze their own.
Pin it There was an evening last autumn when I made this after a long day and didn't bother plating it. We ate straight from the tray at the kitchen table, passing the lemon wedges and tearing into the chicken with our hands. It felt less like dinner and more like a small, unplanned celebration of nothing in particular, which turned out to be exactly what we needed.
How to Get the Crispiest Chicken Skin
Pat the chicken thighs dry with kitchen paper before you season them. Any moisture on the skin will steam in the oven instead of crisping. If you have time, leave them uncovered in the fridge for an hour before cooking, the skin will dry out even more and turn gloriously golden. Make sure the chicken sits skin-side up and isn't submerged in vegetables, it needs direct heat from above to crisp properly.
What to Do with Leftovers
The next day, shred any leftover chicken and toss it with the roasted vegetables, a handful of salad leaves, and a squeeze of lemon for a quick lunch. I've also stirred it into cooked couscous with a spoonful of yogurt, which stretches it into another meal entirely. The flavors deepen overnight, so leftovers often taste even better than the original tray.
Making It Your Own
If sweet potatoes aren't your thing, try butternut squash, parsnips, or even cubed courgette. I've swapped the piri-piri for harissa or a simple mix of cumin and coriander when I've run out, and it still works. You can also add chickpeas straight from the tin in the last 10 minutes for extra protein and texture.
- For more heat, scatter sliced fresh chili or a pinch of chili flakes over the vegetables before roasting.
- Serve with steamed green beans, a crisp salad, or warm flatbreads to soak up the juices.
- A chilled Sauvignon Blanc or light lager cuts through the richness beautifully.
Pin it This is the kind of recipe that makes you feel capable even on days when you're not. Slide it in, set a timer, and let the oven do the rest.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well, though they may cook faster. Check at 25-30 minutes to avoid drying out. Thighs remain juicier due to higher fat content.
- → How do I know when the chicken is fully cooked?
Pierce the thickest part with a skewer or knife. The juices should run clear with no pink color. Alternatively, use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- → Can I prepare this dish in advance?
You can marinate the chicken and chop the vegetables up to 24 hours ahead. Store separately in the refrigerator, then assemble and roast when ready to cook.
- → What can I substitute for piri-piri seasoning?
Mix smoked paprika, cayenne pepper, garlic powder, and dried oregano. Or use harissa paste, jerk seasoning, or a simple blend of paprika and chili powder for similar heat and flavor.
- → How should I store leftovers?
Store 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, or microwave individual portions for 2-3 minutes.
- → Can I add other vegetables to this traybake?
Absolutely. Courgettes, aubergine, butternut squash, or red onion wedges all work beautifully. Just ensure all vegetables are cut to similar sizes for even cooking.