Chicken and Sweet Potato Traybake (Print version)

One-pan piri-piri chicken with roasted sweet potatoes and colorful vegetables, ready in under an hour.

# What You 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 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Vegetables

07 - 2 medium sweet potatoes, peeled and cut into 3/4 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 - 5.3 ounces cherry tomatoes, halved

→ Garnish

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

# Directions:

01 - Preheat the oven to 400°F (180°C fan).
02 - In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until evenly coated.
03 - Arrange the sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle lightly with olive oil, scatter sliced garlic over top, and toss to combine, spreading in a single layer.
04 - Nestle the seasoned chicken thighs among the vegetables, positioning skin-side up.
05 - Roast in the preheated oven for 30 minutes.
06 - Add cherry tomatoes to the tray and return to the 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 Advice:

01 -
  • Everything cooks on one tray, which means you can actually sit down while dinner finishes instead of hovering over multiple pots.
  • The piri-piri seasoning does all the heavy lifting for flavor, so you look like you tried much harder than you did.
  • Sweet potatoes soak up the chicken juices and spices, turning into these caramelized, slightly spicy bites that everyone fights over.
  • You get three portions of vegetables per serving without it feeling like you are eating your way through a salad.
02 -
  • Do not add the cherry tomatoes at the beginning or they will turn to mush and lose all their shape and texture.
  • Make sure the vegetables are spread in a single layer, or they will steam instead of roast and you will miss out on those crispy, caramelized edges.
  • Let the chicken rest skin-side up the entire time; flipping it will make the skin soggy and sad.
03 -
  • Use a large enough tray so nothing is crowded, or the vegetables will steam and you will lose the caramelization that makes this dish sing.
  • Check your piri-piri seasoning for salt content before adding extra, because some brands are quite salty and you do not want to overdo it.
  • Let the tray sit for a few minutes after it comes out of the oven so the juices settle and everything is easier to serve without burning your fingers.
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