Chicken and Sweet Potato Traybake (Printer-friendly)

One-pan piri-piri chicken with roasted sweet potatoes and vibrant vegetables. Bold, easy, and gluten-free.

# 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 - 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 - 5.3 ounces cherry tomatoes, halved

→ Garnish

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

# Directions:

01 - Preheat oven to 400°F with standard bake setting. In a large bowl, toss chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until evenly coated.
02 - Spread sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle lightly with olive oil, scatter sliced garlic over vegetables, toss to combine, and arrange in a single layer.
03 - Nestle seasoned chicken thighs skin-side up among the vegetables. Roast in preheated oven for 30 minutes.
04 - Add halved cherry tomatoes to the tray and return to oven for 10 minutes, or until chicken juices run clear and vegetables are golden and tender.
05 - Transfer to serving plates, garnish with chopped coriander or parsley, and serve with lemon wedges.

# Expert advice:

01 -
  • Everything roasts together on one tray, so there's barely any washing up and you can sit down while it cooks.
  • The piri-piri seasoning does all the heavy lifting, turning plain chicken into something that tastes like you actually planned ahead.
  • You get three portions of veg per serving without even trying, which makes you feel surprisingly virtuous for a weeknight meal.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have really settled in.
02 -
  • Don't skip the bone-in, skin-on thighs; I tried this with skinless chicken breasts once and they dried out before the vegetables were done.
  • Make sure your sweet potato chunks are all roughly the same size or some will be rock hard while others turn to mush.
  • Add the tomatoes halfway through, not at the start, or they'll collapse into a watery mess instead of staying plump and juicy.
  • Always check your piri-piri seasoning label if you're cooking for someone with allergies, some brands sneak in mustard or gluten.
03 -
  • Use a large enough tray so the vegetables aren't crowded, or they'll steam instead of roast and you'll lose that caramelized edge.
  • Pat the chicken skin dry with kitchen paper before seasoning; dry skin crisps up much better than damp skin.
  • If your oven runs cool, give everything an extra five minutes and check the chicken with a knife to make sure the juices run clear.
  • Save any leftover roasting juices at the bottom of the tray and drizzle them over the chicken before serving for extra flavor.
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