Chicken and Sweet Potato Traybake (Printable)

One-pan piri-piri chicken with sweet potatoes, peppers, and tomatoes. Bold flavors, minimal cleanup.

# 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 - 1 cup cherry tomatoes, halved

→ Garnish

13 - Fresh coriander or parsley, chopped (optional)
14 - Lemon wedges, to serve

# Directions:

01 - Preheat the oven to 400°F (200°C) or 180°C fan-assisted setting.
02 - In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until thoroughly coated on all surfaces.
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 the vegetables. 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 oven for 30 minutes until the chicken begins to brown and the vegetables start to soften.
06 - Add the halved cherry tomatoes to the tray and return to the oven for an additional 10 minutes, or until the chicken juices run clear and the vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • Everything roasts together on one tray, so theres barely any washing up and you can actually relax while it cooks.
  • The piri-piri seasoning does all the heavy lifting, giving you bold, smoky flavor without fussing over a marinade.
  • You get three servings of vegetables in every plate without it feeling like youre trying to be healthy.
  • Chicken thighs stay juicy and tender even if you leave them in a few minutes too long.
02 -
  • Dont crowd the tray or the vegetables will steam instead of roast, leaving you with soft, pale pieces instead of caramelized edges.
  • Add the tomatoes later in the cooking process or they will collapse completely and turn to mush before the chicken is done.
  • Let the chicken rest on the tray for a few minutes after it comes out so the juices redistribute and the skin stays crisp.
03 -
  • Pat the chicken skin dry with kitchen paper before seasoning so it crisps properly instead of staying soft and rubbery.
  • Use a large, sturdy baking tray so everything has space to breathe and the heat circulates evenly around each piece.
  • Taste your piri-piri seasoning before you use it, some brands are much spicier than others, and you can always add more but you cant take it away.
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