Chicken and Sweet Potato Traybake

I used to think traybakes were just a weeknight shortcut, but the first time I pulled this particular dish out of the oven, the kitchen smelled like a sun-soaked Portuguese courtyard. The piri-piri had caramelized onto the chicken skin, the sweet potatoes had gone jammy at the edges, and my partner actually looked up from his laptop. Sometimes the easiest recipes are the ones that surprise you most.

I made this the night before a big work deadline when I had zero energy to cook anything elaborate. My housemate wandered into the kitchen halfway through and asked if I was testing a new recipe for a dinner party. I wasnt, but the compliment stuck with me. Its become my go-to when I want something that looks impressive but requires almost no actual effort.

Ingredients

• Bone-in, skin-on chicken thighs: The dark meat stays juicy even if you slightly overcook it, and the skin crisps up beautifully under high heat.
• Piri-piri seasoning: This is where all the magic happens, use paste if you want a wetter marinade or dry seasoning for a quicker toss.
• Olive oil: Just enough to help everything caramelize without making the tray greasy.
• Smoked paprika: Adds a gentle smokiness that makes the whole dish feel like it came off a charcoal grill.
• Sweet potatoes: They go soft and sweet in the oven, balancing out the heat from the piri-piri perfectly.
• Red onion: Cut into thick wedges so they hold their shape and develop sweet, charred edges.
• Bell peppers: Use both red and yellow for color, they turn jammy and almost sweet after roasting.
• Garlic: Slice it thinly so it crisps up in places and melts into the vegetables in others.
• Cherry tomatoes: Added later so they burst and release their juices without turning to mush.
• Fresh coriander or parsley: A handful of herbs at the end makes everything taste brighter and more alive.
• Lemon wedges: A squeeze of citrus cuts through the richness and wakes up all the flavors.

Instructions

Preheat and prep:

Get your oven to 200°C so its properly hot when the tray goes in. This ensures the chicken skin crisps up rather than steaming.

Season the chicken:

Toss the thighs in a big bowl with the piri-piri, oil, paprika, salt, and pepper until every piece is coated. Dont be shy, use your hands and really massage it in.

Prep the vegetables:

Spread the sweet potatoes, onion, and peppers across a large tray, drizzle with a bit of oil, and scatter over the garlic. Toss everything so its evenly coated and spread it out in a single layer so it roasts instead of steams.

Add the chicken:

Nestle the seasoned chicken thighs among the vegetables, skin-side up. Make sure theyre not crowded or the skin wont crisp properly.

Roast:

Slide the tray into the oven and let it roast for 30 minutes. The chicken will start to brown and the vegetables will soften and char at the edges.

Add tomatoes and finish:

Scatter the cherry tomatoes over the tray and roast for another 10 minutes until the chicken is cooked through and the tomatoes have burst. The juices should run clear when you pierce the thickest part of a thigh.

Garnish and serve:

Sprinkle fresh coriander or parsley over the top and serve with lemon wedges on the side. Squeeze the lemon over everything just before eating.

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The first time I served this to friends, one of them asked for the recipe before she even finished her plate. She said it reminded her of a holiday in the Algarve, which made me unreasonably proud. Food that can transport people like that is always worth making again.

Choosing Your Piri-Piri

Ive tried this with both paste and dry seasoning, and honestly both work brilliantly. The paste clings to the chicken a bit better and gives you a slightly wetter marinade, while the dry seasoning is faster and creates a lovely crust. If youre using paste, you might want to cut back the olive oil slightly since the paste already has some oil in it. Some brands are fiery, others are mild, so taste as you go if youre unsure.

Vegetable Swaps

Sweet potatoes are my favorite here because they go so soft and caramelized, but Ive also made this with butternut squash, carrots, and even parsnips when thats what Ive had in the fridge. Just keep the chunks roughly the same size so everything cooks evenly. If youre using harder vegetables like carrots, you might want to give them a 10 minute head start in the oven before adding the chicken.

Serving Suggestions

This is a complete meal on its own, but sometimes I serve it with a big green salad dressed simply with lemon and olive oil. It cuts through the richness and adds a bit of crunch. If youre extra hungry, warm flatbreads or crusty bread for mopping up the pan juices are an excellent idea.

• Leftover chicken and veg make an incredible filling for wraps or grain bowls the next day.
• A chilled Sauvignon Blanc or light lager pairs beautifully with the piri-piri heat.
• For a bit of extra green, toss in some steamed green beans or tenderstem broccoli just before serving.

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This dish has become my answer to almost every midweek dinner dilemma, and it never lets me down. I hope it does the same for you.

Recipe Q&A

→ Can I use chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts, but reduce the cooking time to 25-30 minutes total to prevent them from drying out. Thighs remain juicier due to their higher fat content.

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

The chicken is done when the internal temperature reaches 75°C (165°F) and the juices run clear when pierced with a knife. The skin should be golden and crispy.

→ Can I prepare this traybake ahead of time?

You can prep the vegetables and marinate the chicken up to 24 hours in advance. Store separately in the refrigerator, then assemble and roast when ready to cook.

→ 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 a spicy cajun seasoning blend for similar heat and depth.

→ How should I store leftovers?

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

→ Can I add other vegetables to this traybake?

Absolutely! Courgettes, aubergine, carrots, or parsnips work beautifully. Just ensure all vegetables are cut to similar sizes for even cooking and add harder vegetables at the start.