Chicken and Sweet Potato Traybake (Print Version)

One-pan piri-piri chicken with roasted sweet potatoes and colorful vegetables, ready in 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 - 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, to serve

# How to Make It:

01 - Preheat the oven to 400°F with conventional heat or 350°F with fan circulation.
02 - In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until thoroughly coated.
03 - Arrange the sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle with a small amount of olive oil and scatter the sliced garlic over top. Toss to combine and spread in a single layer.
04 - Nestle the seasoned chicken thighs among the vegetables with skin-side facing upward.
05 - Roast in the preheated oven for 30 minutes.
06 - Add the cherry tomatoes to the tray and return to the oven for 10 additional minutes, or until the chicken juices run clear when pierced and vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve with lemon wedges on the side.

# Additional Tips::

01 -
  • Everything cooks in one pan, which means less fussing and more time actually enjoying the company at your table.
  • The sweet potatoes get properly caramelized while the chicken skin crisps up golden, creating this beautiful textural contrast you won't find in most one-tray meals.
  • It's naturally gluten-free and packed with vegetables, so you're eating something genuinely nourishing without feeling like you're being virtuous about it.
02 -
  • Don't use chicken breasts for this—they'll cook faster than the vegetables and end up dry while you're waiting for the sweet potatoes to soften, which is a disappointment nobody needs.
  • If your piri-piri seasoning is particularly salty, back off the added salt slightly and taste as you go, because this is one of those dishes where seasoning can tip from bold to overwhelming faster than you'd expect.
03 -
  • Pat your chicken skin completely dry before seasoning—any moisture on the skin will steam instead of crisp, and you'll miss out on that essential textural contrast.
  • If your tray is crowded and you're worried about steaming instead of roasting, use two smaller trays instead of forcing everything onto one, because proper air circulation around each piece is everything.
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