Save There's something deeply satisfying about sliding a single tray into the oven and knowing dinner will emerge golden, fragrant, and ready to serve. I discovered this chicken and sweet potato combination on a Wednesday when I had about twenty minutes before friends arrived and absolutely no plan beyond opening the fridge. The piri-piri seasoning caught my eye, the sweet potatoes looked promising, and what followed was one of those rare cooking moments where everything just worked. Now it's become my go-to whenever I need to feel accomplished without the fuss.
I made this for my sister during a particularly chaotic Sunday when her kids were running circles around my kitchen. She sat on the counter eating roasted sweet potato chunks straight from the tray while we talked, completely unbothered by the mayhem below. That's when I realized this dish does something special, it gives everyone something to do and enjoy without requiring you to be perfect about it.
Ingredients
- Bone-in, skin-on chicken thighs: Four of these are the foundation, they stay juicy and develop that crackling golden skin that everyone sneaks bites of before dinner officially starts.
- Piri-piri seasoning or paste: This is your flavor anchor, two tablespoons give you all the warmth and slight heat you need without overwhelming anyone at the table.
- Smoked paprika: One teaspoon adds a subtle smokiness that makes people pause and ask what that incredible flavor is.
- Sweet potatoes: Two medium ones cut into two centimeter chunks, they soften just enough to be tender but hold their shape and sweetness against the spices.
- Red onion: One large onion cut into thick wedges so they don't dissolve into the pan but caramelize beautifully at the edges.
- Red and yellow bell peppers: One of each, deseeded and chunked, they add color you can actually see on the plate and a gentle sweetness that balances the spice.
- Garlic: Two cloves sliced thin scatter throughout the tray where they become sweet and mellow rather than sharp and raw.
- Cherry tomatoes: One hundred fifty grams halved and added toward the end so they burst slightly and release their juice without turning into paste.
- Olive oil: Beyond what coats the chicken, a drizzle over the vegetables helps everything brown and come together.
- Fresh coriander or parsley: Chopped and scattered over at the very end for brightness and a green flourish that matters more than you'd think.
- Lemon wedges: Served alongside so everyone can squeeze as much as they like and cut through the richness with acidity.
Instructions
- Get your oven ready:
- Heat your oven to 200°C (180°C fan) or 400°F, whichever makes sense for your kitchen. This gives it time to reach that perfect hot temperature while you prep everything else.
- Coat the chicken:
- In a large bowl, toss your chicken thighs with the piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every bit of skin glistens with color and spice. Don't be shy about it, you want generous coverage.
- Arrange the vegetables:
- Spread the sweet potatoes, red onion, and both bell peppers across a large baking tray in a single layer, then drizzle with a touch more olive oil and scatter the sliced garlic over everything. Toss it all together so the oil and garlic coat the vegetables evenly.
- Nestle in the chicken:
- Place each seasoned chicken thigh skin-side up among the vegetables, creating little pockets where heat can circulate around each piece. The skin should face up so it gets that direct heat and turns golden.
- First roast:
- Slide the tray into your hot oven for thirty minutes, during which your kitchen will fill with the most incredible aroma of piri-piri and caramelizing vegetables. Resist the urge to check too often, but trust that things are happening in there.
- Add the tomatoes:
- After thirty minutes, scatter the halved cherry tomatoes across the tray and return it to the oven for another ten minutes. The tomatoes will soften and burst slightly, releasing their juice into the surrounding vegetables and chicken.
- Check for doneness:
- The chicken is ready when the juices run clear if you pierce the thickest thigh, and the vegetables should be golden and tender with a slight char at the edges. If you're uncertain, ten minutes more never hurt.
- Finish and serve:
- Pull everything from the oven, scatter fresh coriander or parsley across the top if you're using it, and serve with lemon wedges so people can adjust the brightness to their taste.
Save The moment this dish becomes memorable is when someone at your table takes that first bite and the sweet potato, the spiced chicken, and the burst of tomato arrive together. That's when you know you've done something right without making it complicated.
Why This Works as a Weeknight Dinner
Everything cooks on one tray, which means you're not managing multiple pans or timing different components. The vegetables don't need exact cuts, the chicken doesn't need fussing, and the oven does most of the work while you can actually sit down or help someone with homework. There's honesty in simplicity, and this dish proves it.
Making It Your Own
This recipe welcomes changes without falling apart. Some people add a pinch of chili flakes for extra heat, others swap the sweet potatoes for butternut squash or use whatever root vegetables are in their garden or the bottom of their crisper drawer. The piri-piri seasoning is flexible too, if you have a favorite spice blend or hot sauce, use that instead and the results will still be delicious.
What to Serve Alongside
A crisp green salad cuts through the richness beautifully, or steamed green beans add freshness without much effort. If you want something to drink, a chilled Sauvignon Blanc or light lager pairs wonderfully and doesn't overpower the dish. Here are a few final thoughts that might help.
- Lemon is your friend, the brightness of it matters more than you might expect when serving this to people.
- Don't skip the fresh herbs at the end, they look beautiful and taste like you actually cared about presentation.
- Leftover chicken and vegetables are exceptional in a salad the next day if you somehow have any left.
Save This chicken and sweet potato traybake became a permanent fixture in my rotation because it delivers on every promise, it tastes incredible, it looks vibrant on a plate, and it asks very little of you in return. Make it once and you'll understand why.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless chicken breasts, but reduce cooking time to 25-30 minutes total to prevent drying out. Thighs remain juicier and more flavorful in traybakes.
- → What can I substitute for piri-piri seasoning?
Use a combination of smoked paprika, cayenne pepper, garlic powder, and dried oregano. Alternatively, try harissa paste or cajun seasoning for similar heat and depth.
- → How do I know when the chicken is fully cooked?
Pierce the thickest part of the thigh with a knife; juices should run clear, not pink. Internal temperature should reach 75°C (165°F) when measured with a meat thermometer.
- → Can I prepare this ahead of time?
Yes, marinate the chicken and chop vegetables up to 24 hours in advance. Store separately in the refrigerator, then assemble and roast when ready to cook.
- → What side dishes pair well with this traybake?
Serve with couscous, quinoa, or crusty bread to soak up the flavorful juices. A crisp green salad, tzatziki, or garlic yogurt sauce complement the spicy chicken beautifully.
- → Can I add other vegetables to the tray?
Absolutely! Courgettes, aubergine, butternut squash, or red cabbage work wonderfully. Add quicker-cooking vegetables like courgettes halfway through roasting to prevent overcooking.