Chicken and Sweet Potato Traybake (Printable)

Juicy piri-piri chicken roasted with sweet potatoes and colorful vegetables in one pan. Ready in 55 minutes.

# 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 - 0.5 teaspoon salt
06 - 0.25 teaspoon black pepper

→ Vegetables

07 - 2 medium sweet potatoes, peeled and cut into 0.75 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 - 1.5 cups cherry tomatoes, halved

→ Garnish

13 - Fresh coriander or parsley, chopped (optional)
14 - Lemon wedges, to serve

# How-To Steps:

01 - Set oven to 400°F (200°C conventional or 180°C fan). Allow 10 minutes for full preheating.
02 - In a large mixing bowl, combine chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and black pepper. Toss until all pieces are evenly coated.
03 - Spread sweet potatoes, red onion, and bell peppers across a large baking tray. Drizzle with olive oil, scatter sliced garlic over vegetables, and toss to combine in a single layer.
04 - Nestle seasoned chicken thighs among the vegetables with skin-side facing up.
05 - Place tray in preheated oven and roast for 30 minutes without disturbance.
06 - Remove tray from oven, distribute halved cherry tomatoes evenly, and return to oven for 10 additional minutes.
07 - Verify chicken is fully cooked with clear juices running when pierced, and vegetables are golden and tender. Garnish with fresh coriander or parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One tray means one wash-up, and you still get three portions of veg without thinking about it.
  • The piri-piri crust on the chicken turns crispy and golden while everything else soaks up those smoky, garlicky juices.
  • It looks impressive enough for guests but forgiving enough for a weeknight when you're too tired to fuss.
02 -
  • Don't add the tomatoes at the start or they'll turn to paste, losing that burst of freshness you want at the end.
  • If your tray is too small and everything is piled up, the vegetables will steam instead of roast, so spread them out or use two trays.
  • Let the chicken rest on the tray for a few minutes after it comes out so the juices settle back into the meat.
03 -
  • Use a tray large enough that nothing overlaps, or the vegetables will steam and turn soggy instead of caramelizing.
  • If your piri-piri paste is very salty, halve the added salt and taste the vegetables before seasoning them.
  • Let the tray sit for five minutes after it comes out of the oven so the chicken stays juicy and the tomatoes stop bubbling.
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