Chicken and Sweet Potato Traybake

The oven timer was ticking down on a Tuesday night when I realized I'd forgotten to marinate anything for dinner. I grabbed a jar of piri-piri paste from the back of the cupboard, tossed it over some chicken thighs, and threw everything onto one tray with whatever vegetables looked decent. Forty minutes later, the kitchen smelled like a Portuguese holiday I'd never taken. My flatmate walked in, sniffed the air, and asked if I'd ordered takeaway. That accidental dinner became this traybake, and I've been making it ever since.

I made this for my parents the first time they visited my new flat, mostly because I didn't own enough pots to cook anything fancy. My mum kept asking what I'd done to make the chicken so flavorful, convinced I'd used some secret technique. When I told her it was just piri-piri paste and a hot oven, she laughed and said I'd finally learned to cook smart instead of complicated. The sweet potatoes came out caramelized at the edges, and my dad went back for seconds, which he never does.

Ingredients

• Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and the bone keeps the meat juicy, so don't be tempted to swap for breasts.
• Piri-piri seasoning or paste: This is your flavor shortcut; the paste clings better to the chicken, but the dried seasoning works if that's what you have.
• Olive oil: Just enough to help everything roast and stop the veg from sticking to the tray.
• Smoked paprika: Adds a gentle smoky depth that makes the whole dish taste more complex than it actually is.
• Sweet potatoes: Cut them into even chunks so they cook at the same rate as the chicken, around 2 cm works perfectly.
• Red onion: Thick wedges hold their shape and turn sweet and soft as they roast alongside everything else.
• Red and yellow bell peppers: They add color and a slight sweetness that balances the heat from the piri-piri.
• Garlic: Slice it thinly so it gets golden and fragrant without burning in the oven.
• Cherry tomatoes: Add them halfway through so they burst and release their juices without turning to mush.
• Fresh coriander or parsley: A handful of fresh herbs at the end makes the whole tray look and taste brighter.
• Lemon wedges: A squeeze of lemon cuts through the richness and wakes up all the flavors just before serving.

Instructions

Get the oven ready:

Preheat your oven to 200°C (180°C fan) so it's properly hot when the tray goes in. This ensures the chicken skin crisps up and the vegetables start to caramelize from the start.

Season the chicken:

Toss the chicken thighs in a large bowl with the piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every piece is well coated. Let the flavors cling to the skin while you prep the veg.

Prepare the vegetables:

Spread the sweet potatoes, red onion, and both peppers across a large baking tray, then drizzle with olive oil and scatter over the sliced garlic. Toss everything together and spread it out in a single layer so it roasts evenly.

Nestle in the chicken:

Place the seasoned chicken thighs skin-side up among the vegetables, giving them a little space so the skin can crisp. The chicken will release its juices as it cooks, flavoring everything on the tray.

Roast until golden:

Slide the tray into the oven and roast for 30 minutes without opening the door. The vegetables should start to soften and the chicken skin should be turning golden.

Add the tomatoes:

Scatter the halved cherry tomatoes over the tray and return it to the oven for another 10 minutes. The tomatoes will burst and their juices will mingle with everything else.

Finish and serve:

Check the chicken is cooked through (the juices should run clear), then scatter over fresh coriander or parsley and serve with lemon wedges on the side. Squeeze the lemon over just before eating.

Pin it

One evening, I made this for a friend who'd just moved back from Lisbon and was feeling homesick. She took one bite, closed her eyes, and said it reminded her of the little corner restaurants near her old apartment. We ended up eating straight from the tray, passing the lemon wedges back and forth, and she told me stories about her year abroad. It was one of those nights where the food became the backdrop for everything else that mattered.

Making It Your Own

If you can't find piri-piri seasoning, a mix of smoked paprika, cayenne, garlic powder, and a pinch of oregano gets you close enough. I've swapped the sweet potatoes for butternut squash when that's what I had, and it worked brilliantly, just cut it into similar-sized chunks. For extra heat, scatter some sliced fresh chili or a pinch of chili flakes over the veg before roasting. If you're feeding someone who doesn't like spice, you can halve the piri-piri and add a bit more smoked paprika for flavor without the fire.

Serving Suggestions

This traybake is filling enough on its own, but I like to serve it with a crisp green salad dressed simply with lemon juice and olive oil. Steamed green beans or tenderstem broccoli on the side add a fresh crunch that balances the richness of the chicken. If you want to make it more substantial, warm flatbreads or crusty bread for mopping up the roasting juices work beautifully. A chilled Sauvignon Blanc or a light lager is perfect alongside, though sparkling water with a slice of lemon does the job just as well.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day when the flavors have had time to deepen. Reheat individual portions in the microwave or warm everything together in a low oven until heated through. The chicken skin won't be as crispy after reheating, but the flavors more than make up for it.

• Let the traybake cool completely before storing to avoid condensation making everything soggy.
• You can freeze cooked portions for up to two months; just thaw overnight in the fridge and reheat gently.
• If reheating in the oven, cover the tray with foil to stop the chicken drying out.

Pin it

This traybake has become my go-to when I want something that feels like a proper dinner without the fuss of multiple pans and complicated steps. It's the kind of recipe that makes you look like you know what you're doing, even when you're just winging it on a Wednesday night.

Recipe FAQ

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute with bone-in chicken breasts, though thighs remain juicier. Adjust cooking time as breasts may cook faster; ensure internal temperature reaches 75°C.

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

The chicken is done when juices run clear when pierced with a knife and the internal temperature reaches 75°C. The skin should be golden and crispy.

→ Can I prepare this traybake ahead of time?

Yes, you can prepare the vegetables and marinate the chicken up to 4 hours in advance. Store covered in the refrigerator, then arrange on the tray and roast when ready.

→ What can I serve alongside this dish?

This traybake pairs beautifully with a crisp green salad, steamed green beans, couscous, or crusty bread. A chilled Sauvignon Blanc or light lager complements the flavors perfectly.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C until piping hot throughout, approximately 15-20 minutes.

→ Can I make this dish spicier?

Absolutely! Add chili flakes, sliced fresh chilies, or use extra piri-piri paste. You can also drizzle with hot sauce before serving for an extra kick.