Chicken and Sweet Potato Traybake (Printable)

One-pan piri-piri chicken roasted with sweet potatoes and colorful vegetables. Bold flavors in just 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 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Vegetables

07 - 2 medium sweet potatoes, peeled and cut into ¾ inch cubes
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 ounces cherry tomatoes, halved

→ Garnish

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

# Method:

01 - Preheat the oven to 400°F.
02 - In a large mixing 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, 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 juices running clear and the vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve with lemon wedges.

# Expert Pointers:

01 -
  • One tray means one wash-up, and on a Tuesday night that feels like winning the lottery.
  • The piri-piri seasoning does all the heavy lifting while you sit down with a cup of tea.
  • You get three portions of veg per serving without even trying, which makes you feel surprisingly smug.
  • Crispy chicken skin and caramelized sweet potato in the same mouthful is a small, reliable joy.
02 -
  • Cut your sweet potato chunks the same size or the small ones will shrivel while the big ones stay hard.
  • Don't add the tomatoes at the start or they'll collapse into a puddle instead of staying plump and jammy.
  • If your chicken thighs are huge, give them an extra 5 minutes and check with a knife tip that the juices run clear.
03 -
  • Use the biggest tray you own so everything has room to breathe and caramelize instead of steam.
  • Let the tray rest for 5 minutes after it comes out of the oven; the juices settle and the flavors deepen.
  • If you want restaurant-level crispy skin, pat the chicken thighs dry with kitchen paper before seasoning them.
Return