A vibrant, one-pan dish featuring juicy piri-piri chicken roasted with sweet potatoes and colorful vegetables, delivering bold flavors.
# What You 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 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Vegetables
07 - 2 medium sweet potatoes, peeled and cut into ¾ 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 oz cherry tomatoes, halved
→ Garnish
13 - Fresh coriander or parsley, chopped (optional)
14 - Lemon wedges, to serve
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until well coated.
03 - Arrange the sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle with a little olive oil and scatter over the sliced garlic. Toss to combine and spread out in a single layer.
04 - Nestle the seasoned chicken thighs among the vegetables, skin-side up.
05 - Roast in the oven for 30 minutes.
06 - Add the cherry tomatoes to the tray and return to the oven for another 10 minutes, or until the chicken is cooked through (juices run clear) and the vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve with lemon wedges.
