Chicken Sweet Potato Traybake

The smell of piri-piri seasoning always pulls me back to a cramped London kitchen where I first learned that some of the best cooking happens when you toss everything on one tray and walk away. My flatmate had this talent for making dinner feel like an event without actually putting in much effort at all. We'd crowd around the oven door, watching chicken skin crisp up while sweet potatoes caramelized at the edges, and somehow that simple ritual made a Tuesday night feel special.

Last autumn I made this for friends who claimed they hated sweet potatoes. I did not tell them what was under all those vibrant peppers and onions until they had already taken second helpings. The look on their faces when I finally confessed was absolutely worth the small deception. Sometimes the best way to get people to love vegetables is simply to roast them until they cannot resist.

Ingredients

• 4 bone-in skin-on chicken thighs: Bone-in keeps the meat juicy during the longer roasting time and the skin gets irresistible crispy
• 2 tablespoons piri-piri seasoning: This blend brings heat and citrus notes that permeate the whole dish as everything roasts together
• 1 tablespoon olive oil: Just enough to help the spices cling and start that beautiful browning process
• 1 teaspoon smoked paprika: Adds a subtle smoky depth that complements the heat of the piri-piri beautifully
• ½ teaspoon salt and ¼ teaspoon black pepper: Essential seasoning that lets all the other flavors shine without overwhelming
• 2 medium sweet potatoes peeled and cut into 2 cm chunks: Sweet potatoes become candy-like when roasted and balance the spicy chicken perfectly
• 1 large red onion cut into thick wedges: Red onion sweetens as it roasts and holds its shape better than white onion in high heat
• 1 red bell pepper and 1 yellow bell pepper deseeded and cut into chunks: The different peppers add color and sweetness while providing textural contrast
• 2 cloves garlic finely sliced: Sliced garlic roasts into mellow golden chips rather than burning like minced garlic might
• 150 g cherry tomatoes halved: Added halfway through so they burst just slightly creating little pockets of juicy brightness
• Fresh coriander or parsley chopped: A handful of fresh herbs right before serving wakes up all those rich roasted flavors
• Lemon wedges: A squeeze of fresh lemon cuts through the richness and ties everything together

Instructions

Preheat your oven to 200°C 180°C fan 400°F Gas Mark 6:

Getting the oven fully hot before anything goes in ensures that chicken skin starts crisping immediately

Season the chicken thighs:

In a large bowl toss the chicken with piri-piri seasoning olive oil smoked paprika salt and pepper until every piece is evenly coated and fragrant

Prepare the vegetables:

Arrange the sweet potatoes red onion and both peppers on a large baking tray drizzle with a little olive oil scatter over the sliced garlic and toss until everything glistening

Assemble the tray:

Spread the vegetables in a single layer then nestle the seasoned chicken thighs among them skin-side up so the fat can render down and baste everything as it cooks

Roast for 30 minutes:

Let the tray cook undisturbed so the chicken can render its fat and the vegetables can start to develop those beautiful golden edges

Add the tomatoes:

Scatter the halved cherry tomatoes over the tray and return to the oven for another 10 minutes until the chicken is cooked through and juices run clear

Finish and serve:

Sprinkle with chopped coriander or parsley and serve immediately with lemon wedges on the side for squeezing over at the table

Save

This recipe became my go-to when I moved into my first apartment and realized I did not own enough pots to cook complicated meals. There is something deeply satisfying about putting a single tray in the oven and having dinner ready with almost no cleanup. Now it is the meal I make when I want to feed people well but still have time to actually sit and talk with them.

Getting The Heat Right

Piri-piri blends vary wildly between brands so taste a tiny bit before you start cooking. I once used an especially fierce version that had everyone reaching for milk. You can always add more heat later but you cannot take it back.

Making It Your Own

Butternut squash works beautifully in place of sweet potatoes and brings an even sweeter flavor profile. I have also thrown in chunks of fennel when I wanted something more aromatic. The only rule is that harder vegetables go in first and softer ones wait their turn.

Serving Suggestions That Work

A crisp green salad with a sharp vinaigrette cuts through the richness and adds a welcome fresh crunch. Steamed green beans are another favorite side that do not compete with the bold flavors.

• Chill your serving plates in the fridge for 10 minutes to keep the vegetables from getting too soft
• Serve with crusty bread to mop up all those spiced roasting juices
• A light lager or chilled white wine helps balance the heat beautifully

Save

Sometimes the most nourishing meals are the ones that ask nothing of us but patience. This traybake has fed me through busy weeks lazy Sundays and moments when I needed something vibrant on the table without any fuss.

Recipe FAQs

→ Can I use different chicken parts for this bake?

Yes, boneless, skinless chicken thighs or breasts can be used, though cooking times may vary. Adjust roasting time to ensure chicken is cooked through and juices run clear.

→ Are there any substitutions for sweet potatoes?

Absolutely! Butternut squash, parsnips, or even regular potatoes cut into similar-sized chunks work wonderfully. Mixed root vegetables also make a great addition.

→ How can I make this dish spicier?

For extra heat, you can add a pinch of chili flakes or finely sliced fresh chili along with the vegetables before roasting. Increasing the amount of piri-piri seasoning is another option, depending on your spice preference.

→ What are good serving suggestions for this traybake?

This dish is quite complete on its own, but it pairs beautifully with a crisp green salad, steamed green beans, or a light quinoa salad for added freshness and texture. A squeeze of fresh lemon brightens all the flavors.

→ How should I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 180°C (350°F) until heated through, or microwave for quicker results, though the skin may not be as crispy.