Chicken and Sweet Potato Traybake

I stumbled onto this traybake on a Wednesday night when the fridge was half-empty and I needed something colorful on the table fast. The piri-piri jar had been sitting in my cupboard for months, and those sweet potatoes were beginning to sprout eyes. What came out of the oven that night was so good that my neighbor asked what smelled like a holiday. Now it's my go-to when I want maximum flavor with minimum fuss.

The first time I made this for friends, I panicked because I forgot to buy a salad. Then I realized the tray was already bursting with peppers, tomatoes, and sweet potatoes, and nobody missed the greens. One friend scraped up every bit of the sticky, caramelized onion from the corner of the pan. That's when I knew this recipe was a keeper.

Ingredients

• Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and the bone keeps the meat juicy, even if you accidentally leave it in a few extra minutes.
• Piri-piri seasoning: This is your secret weapon, delivering smoky heat and tangy brightness without any extra work.
• Sweet potatoes: Cut them into even 2 cm chunks so they cook at the same rate as everything else, and don't skip peeling them or they'll taste a bit woody.
• Red onion: Thick wedges hold their shape and turn sweet and jammy as they roast.
• Red and yellow bell peppers: The mix of colors makes the tray look like a painting, and they add a gentle sweetness that balances the spice.
• Garlic: Slice it thin so it doesn't burn, and it'll melt into the vegetables with a mellow, roasted flavor.
• Cherry tomatoes: Add these halfway through so they burst and release their juices without turning to mush.
• Olive oil: Just enough to help everything caramelize without making the tray greasy.
• Smoked paprika: Adds a layer of warmth and depth that makes the whole dish smell like a summer barbecue.
• Fresh coriander or parsley: A handful of herbs at the end wakes up all the roasted flavors and makes it look like you tried harder than you did.
• Lemon wedges: A squeeze of lemon right before serving cuts through the richness and makes every bite pop.

Instructions

Get the oven hot:

Preheat to 200°C (180°C fan) so the tray is ready to sizzle the moment everything goes in.

Coat the chicken:

Toss the thighs in a large bowl with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every inch is covered. The seasoning should look like a thick, vibrant paste clinging to the skin.

Prep the vegetables:

Spread the sweet potatoes, onion wedges, and both peppers across a large baking tray, drizzle with olive oil, and scatter over the sliced garlic. Toss everything together and spread it out so there's space between the pieces for even roasting.

Nestle the chicken:

Place the seasoned chicken thighs among the vegetables, skin-side up, so the fat renders down and flavors everything below.

Roast until golden:

Slide the tray into the oven and roast for 30 minutes, letting the chicken skin crisp and the vegetables begin to char at the edges.

Add the tomatoes:

Scatter the halved cherry tomatoes over the tray and return it to the oven for another 10 minutes. The chicken should be cooked through with clear juices, and the tomatoes should be bursting and jammy.

Finish and serve:

Sprinkle with fresh coriander or parsley and serve straight from the tray with lemon wedges on the side for squeezing.

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One Sunday, I made this and ate it straight from the tray while standing at the counter, too hungry to bother with plates. The sticky, spicy chicken skin and the sweet, charred potato chunks tasted better than anything I'd ordered out in months. That's when I realized that some of the best meals don't need fancy plating or a dining table.

Making It Your Own

If you can't find piri-piri seasoning, mix together smoked paprika, garlic powder, cayenne, dried oregano, and a pinch of sugar for a homemade version that's just as good. I've swapped the sweet potatoes for butternut squash when I had one sitting on the counter, and it worked perfectly. You can also toss in a few handfuls of baby spinach or rocket right at the end, letting the residual heat wilt it into a built-in side salad.

Storing and Reheating

This keeps well in the fridge for up to three days in an airtight container, and I've found it tastes even better the next day once the spices have settled into the vegetables. Reheat it in a hot oven for 10 minutes to bring back the crispy chicken skin, or warm it gently in the microwave if you're in a rush. Don't freeze it with the tomatoes already added, as they turn mushy when thawed, but the chicken and root vegetables freeze beautifully for up to two months.

Serving Suggestions

I usually serve this with a simple green salad dressed in lemon and olive oil, or a handful of steamed green beans tossed with butter and sea salt. If you want something more substantial, warm flatbreads or crusty sourdough are perfect for mopping up the spicy, tomatoey juices at the bottom of the tray. A chilled Sauvignon Blanc or a light lager cuts through the richness beautifully, though sparkling water with a wedge of lime works just as well.

• Add a handful of toasted pine nuts or slivered almonds for crunch.
• Serve with couscous or rice if you want to stretch it further.
• Drizzle with a spoonful of yogurt mixed with chopped mint for a cooling contrast.

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This traybake has saved more weeknights than I can count, and it never feels like I'm cutting corners. It's proof that bold flavor and real nourishment can come from one pan, a handful of good ingredients, and less than an hour in the kitchen.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute 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?

Pierce the thickest part of the chicken with a knife or skewer. The juices should run clear with no pink traces. Alternatively, use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).

→ Can I prepare this traybake in advance?

You can prep the vegetables and marinate the chicken up to 24 hours ahead. Store covered in the refrigerator, then assemble on the tray and roast when ready to cook.

→ What can I serve with this dish?

This traybake is a complete meal on its own, but pairs beautifully with couscous, quinoa, crusty bread, or a fresh green salad. Steamed green beans or sautéed spinach also complement the flavors well.

→ 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 or microwave until piping hot throughout.

→ Can I make this traybake spicier?

Absolutely! Add fresh sliced chilies, extra chili flakes, or increase the piri-piri seasoning. You can also drizzle with hot sauce before serving for an extra kick.