Chicken and Sweet Potato Traybake (Printable)

Juicy piri-piri chicken with sweet potatoes and colorful vegetables roasted to perfection in one pan.

# 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 - 1 cup cherry tomatoes, halved

→ Garnish

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

# How-To:

01 - Preheat the oven to 400°F (200°C) with convection at 356°F (180°C fan).
02 - In a large bowl, toss chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until thoroughly coated.
03 - Place sweet potatoes, red onion, and bell peppers on a large baking tray. Drizzle lightly with olive oil, scatter sliced garlic over top, toss to combine, and spread in a single layer.
04 - Nestle seasoned chicken thighs among the vegetables with skin-side facing up.
05 - Roast in the oven for 30 minutes until chicken begins to brown.
06 - Add cherry tomatoes to the tray and return to the oven for an additional 10 minutes, or until chicken juices run clear and vegetables are golden and tender.
07 - Garnish with fresh coriander or parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything roasts together, so you get layers of flavor without juggling multiple pans or timers.
  • The piri-piri seasoning seeps into the vegetables as they cook, turning simple ingredients into something vibrant and moreish.
  • You can prep it in fifteen minutes, then let the oven do the work while you unwind or set the table.
  • It delivers three servings of vegetables per person without feeling like a virtuous compromise.
02 -
  • Do not crowd the tray; if the vegetables overlap too much, they will steam instead of roast and you will lose the caramelized edges.
  • Check the chicken at thirty-five minutes if your thighs are smaller than average; overcooked chicken is forgiving with bone-in cuts, but it is still better to catch it just right.
  • Let the tray rest for five minutes after pulling it from the oven; the juices redistribute and the vegetables finish cooking in the residual heat.
03 -
  • Use a tray large enough to hold everything in a loose single layer; cramming it all onto a small tray will trap steam and prevent browning.
  • Pat the chicken skin dry with kitchen paper before seasoning; dry skin crisps far better than damp skin ever will.
  • Taste a piece of sweet potato before serving; if it is still firm, give the tray another five minutes and check again.
Go Back