Chicken and Sweet Potato Traybake

My neighbor knocked on my door one Tuesday evening holding a jar of homemade piri-piri paste, insisting I try it on chicken. I had a tray of sweet potatoes already prepped for something forgettable, so I tossed everything together without much thought. The kitchen filled with the kind of smoky, garlicky heat that makes you stand by the oven just to breathe it in. When I pulled that tray out, the chicken skin was crackling, the vegetables were sticky and golden, and I realized I'd stumbled onto something I'd make every week. That jar is long gone, but the habit stuck.

I made this for a friend who claimed she hated sweet potatoes, and I watched her pick every caramelized chunk off the tray with her fingers. She kept saying the piri-piri changed everything, but I think it was the way the edges crisped up next to the chicken fat. We ate straight from the baking tray with lemon wedges and a bottle of cold white wine, and she asked for the recipe before she even left. Now she makes it more than I do, and every time she texts me a photo, the vegetables look better than mine.

Ingredients

• Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and the bone keeps the meat juicy, so dont be tempted to use boneless breasts unless you want something dry and sad.
• Piri-piri seasoning or paste: This is where all the flavor lives, a smoky, garlicky, slightly sweet heat that clings to the chicken and drips onto the vegetables as everything roasts.
• Olive oil: Just enough to help the seasoning stick and keep the vegetables from drying out, but you dont need to drench anything.
• Smoked paprika: Adds a deep, warm smokiness that makes the whole tray smell like a summer barbecue even in the middle of winter.
• Sweet potatoes: They go soft and sticky on the inside and golden on the edges, soaking up all the spiced chicken juices as they cook.
• Red onion: Cut into thick wedges so they hold their shape and turn sweet and jammy in the heat.
• Red and yellow bell peppers: They add color and a gentle sweetness that balances the piri-piri kick, and they char just enough to taste interesting.
• Garlic cloves: Sliced thin so they melt into the vegetables and perfume the whole tray without burning.
• Cherry tomatoes: Added late so they burst and release their juices without turning to mush, creating little pockets of bright acidity.
• Fresh coriander or parsley: A handful of green at the end makes everything look alive and adds a fresh, herby contrast to all that roasted richness.
• Lemon wedges: A squeeze of lemon over the finished dish cuts through the fat and wakes up every flavor on the tray.

Instructions

Preheat and prep:

Get your oven up to 200°C so its properly hot when the tray goes in. This ensures the chicken skin crisps and the vegetables caramelize instead of steaming.

Coat the chicken:

In a large bowl, rub the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every inch is covered in that rust-colored spice mix. The smell alone will make you hungry.

Prepare the vegetables:

Spread the sweet potatoes, red onion, and both peppers across a large baking tray, drizzle with a little olive oil, and scatter over the sliced garlic. Toss everything with your hands so the oil coats all the cut surfaces, then spread it out so nothing overlaps.

Nestle the chicken:

Tuck the seasoned chicken thighs into the vegetables, skin-side up, leaving a bit of space around each piece so the skin has room to crisp. The chicken will release fat as it cooks, which will flavor everything underneath.

Roast until golden:

Slide the tray into the oven and let it roast for 30 minutes without opening the door. The kitchen will start to smell incredible, and the vegetables will begin to turn golden at the edges.

Add the tomatoes:

Scatter the halved cherry tomatoes over the tray and return it to the oven for another 10 minutes. The tomatoes will soften and burst, their juices mingling with the spiced oil.

Finish and serve:

Pull the tray out when the chicken juices run clear and the skin is crisp and mahogany-dark. Scatter over fresh coriander or parsley and serve with lemon wedges for squeezing.

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I once brought this to a potluck and someone asked if Id ordered it from a restaurant. I laughed and told them it was one tray and less than an hour, and they didnt believe me until I made it again at their house the following weekend. Watching someone realize how easy it is to make something this good never gets old, and now half my friends make it for their own weeknight dinners.

Make It Your Own

If you cant find piri-piri seasoning, use a mix of smoked paprika, cayenne, garlic powder, and a pinch of sugar for that sweet-spicy balance. I once swapped the sweet potatoes for butternut squash because thats what I had, and it worked beautifully, just cut the pieces the same size so everything cooks evenly. For extra heat, throw in some sliced fresh chili with the garlic, or scatter chili flakes over the vegetables before roasting. You can also add a handful of olives or a few sprigs of thyme if you want a more Mediterranean vibe.

Serving Suggestions

This tray is a complete meal on its own, but I sometimes serve it with a simple green salad dressed in lemon and olive oil to balance all the roasted richness. Steamed green beans or tenderstem broccoli work well on the side if you want more greens, and crusty bread is perfect for mopping up the spiced juices left on the tray. A chilled Sauvignon Blanc or a light lager cuts through the heat and keeps things refreshing, though honestly, cold water works just as well.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and the flavors actually deepen overnight as everything sits together. I reheat portions in a hot oven for about 10 minutes to crisp the chicken skin back up, though you can use the microwave if youre in a rush and dont mind softer skin. The vegetables stay sweet and the chicken stays tender, so its one of those rare dishes that doesnt suffer from a night in the fridge.

• Let the tray cool completely before covering and storing to avoid condensation making everything soggy.
• If you want to freeze portions, separate the chicken and vegetables into freezer-safe containers and reheat from frozen in a moderate oven.
• Squeeze fresh lemon over reheated servings to bring back some brightness and cut through any heaviness.

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This is the kind of recipe that makes weeknight cooking feel less like a chore and more like something worth sitting down for. Keep a jar of piri-piri seasoning in the cupboard and youll never be more than an hour away from a proper meal.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but reduce the cooking time to about 25-30 minutes total to prevent them from drying out. Thighs remain juicier due to their higher fat content.

→ What can I use if I don't have piri-piri seasoning?

You can make your own blend using smoked paprika, cayenne pepper, garlic powder, dried oregano, and lemon zest. Alternatively, use any spicy seasoning blend like cajun or harissa paste.

→ How do I know when the chicken is fully cooked?

Insert a knife into the thickest part of the thigh; the juices should run clear with no pink meat visible. Alternatively, use a meat thermometer - it should read 75°C (165°F) at the thickest point.

→ Can I prepare this in advance?

You can marinate the chicken and prep the vegetables up to 24 hours ahead. Store separately in the refrigerator, then assemble and roast when ready to cook.

→ What other vegetables work well in this traybake?

Butternut squash, courgettes, aubergine, carrots, and parsnips all roast beautifully. Just ensure they're cut to similar sizes so everything cooks evenly.

→ How should I store 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 throughout, or microwave individual portions.