Save The evening I threw this traybake together, I was running late and the kitchen was a mess. I'd grabbed a jar of piri-piri paste on impulse at the market that morning, thinking it looked cheerful. When everything came out of the oven golden and sizzling, the smell alone made my flatmate appear from her room asking what on earth I'd been hiding from her. Sometimes the best dishes are born from rushed weeknights and a single sheet pan.
I made this for a friend who claimed she didn't like sweet potato. She went quiet halfway through her first bite, then asked if I'd mind her having seconds. By the end of the night, she'd taken a photo of the empty tray to send to her mum. It's the kind of meal that makes people rethink what they thought they knew about weeknight cooking.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps up beautifully and the bone keeps everything juicy, even if you slightly overcook it (I have, more than once).
- Piri-piri seasoning or paste: This is your flavor shortcut; the smoky, tangy heat does wonders without you having to measure out ten spices.
- Sweet potatoes: Cut them into even chunks so they roast at the same rate, and don't skip peeling unless you love a chewy skin.
- Red onion: Thick wedges hold their shape and turn sweet and sticky in the oven, almost like a chutney.
- Red and yellow bell peppers: They add color and a slight char that tastes faintly of summer, even in February.
- Garlic cloves: Slice them thin so they melt into the veg rather than burn; I learned that after scraping off blackened bits once.
- Cherry tomatoes: Added halfway through so they burst and release their juices without turning to mush.
- Olive oil: Just enough to help everything caramelize without pooling at the bottom of the tray.
- Smoked paprika: A small but mighty addition that deepens the piri-piri and makes the whole tray smell like a Portuguese grill.
- Fresh coriander or parsley: A handful at the end wakes everything up and makes it look like you tried harder than you did.
- Lemon wedges: A squeeze of brightness cuts through the richness and makes every bite feel lighter.
Instructions
- Get the oven ready:
- Preheat to 200°C (180°C fan), and make sure the rack is in the middle so everything roasts evenly. If your oven runs hot, drop it by 10 degrees.
- Coat the chicken:
- Toss the thighs in a big bowl with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until each piece is slick and vibrant. Use your hands; it's faster and more fun.
- Prep the vegetables:
- Spread the sweet potatoes, onion wedges, and peppers across your largest baking tray in a single layer, then drizzle with olive oil and scatter over the garlic. Toss it all together so nothing sits naked.
- Nestle the chicken:
- Tuck the seasoned thighs among the vegetables, skin-side up, leaving a little space around each one so the skin can crisp. Don't crowd them or they'll steam instead of roast.
- Roast until golden:
- Slide the tray into the oven for 30 minutes, letting the chicken render and the veg start to caramelize at the edges. Your 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, until the chicken juices run clear and the tomatoes have burst. If the skin isn't crispy enough, give it 2 more minutes under the grill.
- Garnish and serve:
- Scatter over fresh coriander or parsley and serve straight from the tray with lemon wedges on the side. Let everyone squeeze their own.
Save One Sunday, I made a double batch and ate the leftovers cold from the fridge the next day, standing at the counter in my socks. The sweet potato was even sweeter, the chicken still tender, and I realized some meals taste just as good at noon as they do straight from the oven. It became my secret lunch for the rest of the week.
What to Serve Alongside
I usually keep it simple with a handful of rocket or watercress tossed in lemon juice and olive oil. Sometimes I'll throw together a quick couscous with chopped mint if I'm feeling generous, or just tear into warm flatbread. The tray gives you so much already that anything green and crunchy is enough to round it out.
How to Store and Reheat
Let everything cool completely, then pile it into an airtight container and keep it in the fridge for up to three days. Reheat gently in a low oven (160°C) for 15 minutes, or zap portions in the microwave if you're in a rush. The chicken skin won't be as crispy the second time, but the flavor holds up beautifully.
Ways to Make It Your Own
If sweet potato isn't your thing, swap it for butternut squash or even chunky carrots and parsnips. You can dial up the heat with fresh chili or a pinch of chili flakes scattered over the veg, or go milder by using plain paprika instead of piri-piri. I've also added halved courgettes in the last 15 minutes when I've had them hanging around.
- Try swapping chicken thighs for drumsticks if that's what you've got, just add 5 minutes to the cooking time.
- A handful of olives tossed in with the tomatoes adds a briny punch that works surprisingly well.
- For a citrus twist, tuck thin orange slices under the chicken before roasting.
Save This traybake has become my go-to when I want something hearty without the fuss, and every time I make it, it feels like a small win. I hope it does the same for you.
Common Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well, though they may cook faster. Check for doneness after 25-30 minutes to prevent drying out. Thighs remain juicier due to higher fat content.
- → How do I know when the chicken is fully cooked?
The chicken is done when juices run clear and the internal temperature reaches 75°C (165°F). The skin should be golden and crispy, and the meat should no longer be pink near the bone.
- → Can I prepare this dish ahead of time?
You can marinate the chicken and prep the vegetables up to 24 hours in advance. Store separately in the refrigerator, then assemble and roast when ready to cook.
- → 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 simple mix of chili flakes with lemon zest.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C 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, carrots, or butternut squash work wonderfully. Add harder vegetables at the start and softer ones like courgettes during the last 15 minutes of cooking.