# 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 - 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 1/3 cups cherry tomatoes, halved
→ Garnish
13 - Fresh coriander or parsley, chopped, optional
14 - Lemon wedges for serving
# Steps:
01 - Preheat the oven to 400°F (200°C) or 380°F (180°C) for convection ovens.
02 - In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until evenly coated.
03 - Arrange the sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle lightly with olive oil and scatter sliced garlic over the vegetables. Toss to combine and spread into a single layer.
04 - Nestle the seasoned chicken thighs among the vegetables with 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 10 additional minutes, or until the chicken is cooked through with clear juices and vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve with lemon wedges.
