Chicken and Sweet Potato Traybake

The smell of piri-piri chicken roasting always takes me straight back to a Tuesday evening when I was too tired to fuss but craved something that tasted like effort. I threw everything onto one tray, slid it into the oven, and poured myself a glass of wine. Forty minutes later, the kitchen smelled like a Portuguese holiday, and I had a dinner that looked like I'd been cooking all day. That's when I realized one-pan meals don't have to mean compromise.

I made this for friends on a rainy Saturday, and by the time I brought the tray to the table, the peppers were blistered and the chicken skin was crackling. Someone said it looked like something from a restaurant, and I just smiled, because all I'd done was toss things in a bowl and let the oven do the rest. We ate it straight from the tray with crusty bread, and it became the kind of meal people ask you to make again.

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 swap these for breasts unless you want to sacrifice flavor and texture.
• Piri-piri seasoning: This Portuguese spice blend brings smoky heat and complexity, you can use paste if you prefer a stickier coating that clings to the chicken.
• Sweet potatoes: Cut them into even 2 cm chunks so they roast at the same rate as the peppers, uneven pieces mean some will be mushy while others stay hard.
• Red and yellow bell peppers: The mix of colors isn't just pretty, it adds sweetness and a slight char that balances the heat from the piri-piri.
• Cherry tomatoes: Add these halfway through so they burst and release their juices without turning to mush, creating a natural sauce on the tray.
• Fresh coriander or parsley: A handful of fresh herbs at the end brightens everything and makes the dish feel finished, not optional in my kitchen.

Instructions

Get the oven ready:

Preheat to 200°C fan or 220°C conventional so the tray is hot enough to crisp the chicken skin and caramelize the vegetables. A properly heated oven is the difference between roasted and steamed.

Season the chicken:

Toss the thighs in a bowl with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every piece is coated. Don't be shy with your hands, the seasoning needs to get under the skin a little.

Prep the vegetables:

Spread the sweet potatoes, onion, peppers, and garlic across a large baking tray, drizzle with olive oil, and toss until everything glistens. Make sure they're in a single layer or they'll steam instead of roast.

Nestle the chicken:

Place the seasoned thighs skin-side up among the vegetables, giving each piece a little space to breathe. The chicken fat will drip onto the vegetables as it cooks, adding flavor to everything below.

First roast:

Slide the tray into the oven for 30 minutes without touching it. Resist the urge to peek too often, you want that skin to crisp and the vegetables to start caramelizing at the edges.

Add the tomatoes:

Scatter the halved cherry tomatoes over the tray and return it for another 10 minutes. The tomatoes will burst and their juices will mingle with the chicken fat to create a glossy, flavorful coating.

Finish and serve:

Check that the chicken juices run clear when pierced, then scatter over fresh herbs and serve with lemon wedges. Squeeze the lemon over everything just before eating for a bright, acidic lift.

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The first time I served this to my mum, she asked for the recipe before she'd even finished her plate. She's not usually one to ask for recipes, so I knew I'd stumbled onto something worth keeping. Now it's the meal I make when I want to feel like I've got my life together, even when I absolutely don't.

Making It Your Own

If you can't find piri-piri seasoning, mix smoked paprika, cayenne, garlic powder, and a pinch of oregano for a close substitute. I've also swapped the sweet potatoes for butternut squash when that's what I had, and it worked beautifully with the same cooking time. On nights when I want extra heat, I throw in a sliced fresh chili with the garlic, and the whole dish takes on a fiercer edge that I love with a cold beer.

What to Serve Alongside

I usually keep it simple with a green salad dressed in lemon and olive oil, or steamed green beans if I want something warm. Sometimes I'll make a quick yogurt sauce with garlic and mint to cool down the heat, and it turns the dish into something almost Middle Eastern. If you're feeding a crowd, add some crusty bread or couscous to stretch it further without losing the vibrant, one-tray magic.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, and I've been known to eat them cold straight from the container for lunch. If you want to reheat, spread everything on a tray and warm it in a hot oven for 10 minutes so the chicken skin crisps up again. The flavors deepen overnight, so don't be surprised if day two tastes even better than day one.

• Store in an airtight container in the fridge within two hours of cooking.
• Reheat in the oven rather than the microwave to keep the textures right.
• Don't freeze this dish, the vegetables go soggy and the chicken skin loses all its crispness.

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This is the kind of recipe that makes midweek cooking feel less like a task and more like taking care of yourself. I hope it becomes one of those meals you reach for when you need something easy, colorful, and completely satisfying.

Recipe Questions & Answers

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute with chicken breasts, but reduce the cooking time to 25-30 minutes total to prevent drying out. Bone-in thighs stay juicier during roasting.

→ What can I substitute for piri-piri seasoning?

Use a blend of paprika, cayenne pepper, garlic powder, and dried oregano. Alternatively, try harissa paste or your favorite spicy seasoning blend for similar heat and flavor.

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

Pierce the thickest part of the thigh with a knife or skewer. The juices should run clear with no pink color. Internal temperature should reach 75°C (165°F) when measured with a meat thermometer.

→ Can I prepare this traybake ahead of time?

Yes, you can prepare and arrange everything on the tray up to 4 hours in advance. Cover with foil and refrigerate, then bring to room temperature for 15 minutes before roasting.

→ What vegetables work well as substitutions?

Try butternut squash, carrots, zucchini, or parsnips. Adjust cooking times based on vegetable density—harder vegetables may need a 10-minute head start before adding the chicken.

→ How should I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes.