Pin It The kitchen smelled like smoke and spice the night I first made this traybake, mostly because I forgot to open the window before the piri-piri hit the hot oven. My flatmate came running in, half-panicked, then stopped when she saw the glossy chicken thighs nestled into those caramelizing sweet potatoes. We ate straight from the tray with forks, standing at the counter, and she declared it better than anything we'd ordered in weeks. That moment sold me on one-pan cooking forever.
I made this for my parents once when they dropped by unannounced, and my mum kept asking what the secret was. There was no secret, just a hot oven and good timing, but she didn't believe me until I sent her the recipe. Now she makes it every Sunday and texts me photos of her tray, always with slightly different vegetables depending on what's in her fridge. It's become our thing, this shared language of roasted dinners and quick check-ins.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and the bone keeps everything juicy, so resist the urge to swap for breasts.
- Piri-piri seasoning: This is your flavor engine, a smoky, tangy blend that does the work of five spices in one shake.
- Sweet potatoes: Cut them into even 2 cm chunks so they cook at the same rate as everything else, no soft middles and raw edges.
- Red onion: Thick wedges hold their shape and turn jammy sweet as they roast, adding a mellow contrast to the heat.
- Red and yellow bell peppers: Use both colors if you can, they make the tray look like a painting and their sugars caramelize into something almost candy-like.
- Garlic: Slice it thin so it melts into the vegetables rather than burning, becoming little pockets of sweetness.
- Cherry tomatoes: Add these halfway through so they burst and release their juices without turning to mush.
- Smoked paprika: A small amount deepens the color and adds a whisper of campfire that rounds out the piri-piri.
- Olive oil: Just enough to help everything brown and prevent sticking, no need to drench the tray.
- Fresh coriander or parsley: A handful of green at the end wakes up the whole dish and cuts through the richness.
- Lemon wedges: A squeeze of acid right before eating brightens every bite and makes the flavors pop.
Instructions
- Get the oven ready:
- Preheat to 200°C (180°C fan), which is hot enough to crisp the chicken skin without drying out the meat. Give it a full ten minutes to come to temperature.
- Coat the chicken:
- Toss the thighs in a large bowl with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper, rubbing the spices under the skin if you can. This step makes all the difference, so don't rush it.
- Prep the vegetables:
- Spread the sweet potatoes, onion wedges, and both peppers across a large baking tray in a single layer, then scatter over the sliced garlic and drizzle with olive oil. Toss everything with your hands to coat evenly.
- Nestle the chicken:
- Tuck the seasoned chicken thighs among the vegetables, skin-side up, leaving a little space around each piece so the skin can crisp. The vegetables will drink up the chicken juices as everything roasts.
- Roast the first round:
- Slide the tray into the oven for 30 minutes, resisting the urge to open the door and check too early. You'll know it's working when your kitchen smells like a spice market.
- Add the tomatoes:
- Scatter the halved cherry tomatoes over the tray and return it to the oven for another 10 minutes. They'll blister and collapse into little pockets of sweet acidity.
- Finish and serve:
- Check that the chicken juices run clear and the vegetables are golden at the edges, then scatter over fresh herbs and serve with lemon wedges on the side. Squeeze the lemon over everything just before you eat.
Pin It One evening I served this to a friend who claimed she didn't like sweet potatoes, and she went quiet halfway through her plate, then asked if she could take the leftovers home. She told me later that she'd been eating them cold for breakfast, straight from the container, which is possibly the highest compliment I've ever received. Now whenever she comes over, she asks if we're having 'that tray thing,' and I know exactly what she means.
Making It Your Own
If you want more heat, toss a pinch of chili flakes or a sliced fresh chili in with the vegetables before roasting. I've swapped sweet potatoes for butternut squash when that's what I had, and the result was just as good, maybe even a little sweeter. On nights when I need more green, I'll serve this with a handful of dressed rocket or steamed green beans on the side, something crisp to balance all that roasted softness. The recipe is forgiving, so trust your instincts and use what you have.
What to Serve Alongside
This dish is complete enough to stand alone, but a simple green salad with a sharp vinaigrette cuts through the richness beautifully. I've also served it with warm flatbreads for scooping up the sticky bits from the bottom of the tray, which turns dinner into something more relaxed and communal. A chilled Sauvignon Blanc or light lager works well if you're pouring drinks, something crisp that won't compete with the piri-piri. Sometimes I just pour sparkling water with lemon and call it a night.
Storage and Leftovers
Leftovers keep well in the fridge for up to three days, and I actually prefer them the next day when the flavors have had time to settle. Reheat gently in the oven to keep the chicken skin from going soggy, or eat them cold in a wrap with a handful of greens and a dollop of yogurt. I've also shredded the chicken and tossed it with the roasted vegetables into grain bowls for lunch, which feels like getting two meals from one effort.
- Store everything together in an airtight container so the vegetables soak up even more of the chicken flavor.
- Freeze individual portions if you want to stash some for later, just let them cool completely first.
- Refresh leftovers with a squeeze of fresh lemon and a sprinkle of herbs before serving again.
Pin It This traybake has become my default answer to the question of what to cook when I'm tired but still want something that feels like care. It's proof that good food doesn't need to be complicated, just honest and hot from the oven.
Recipe FAQs
- → 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.
- → 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 of flavor.
- → How do I know when the chicken is fully cooked?
Insert a knife into the thickest part of the thigh; juices should run clear with no pink meat visible. Alternatively, use a meat thermometer to ensure internal temperature reaches 75°C (165°F).
- → Can I prepare this traybake ahead of time?
Yes, marinate the chicken and chop the vegetables up to 24 hours in advance. Store separately in the refrigerator, then assemble and roast when ready to cook.
- → What sides pair well with this dish?
Serve with couscous, quinoa, or crusty bread to soak up the flavorful juices. A crisp green salad, steamed green beans, or garlic-roasted broccoli complement the meal beautifully.
- → Can I make this dish less spicy?
Absolutely. Reduce the piri-piri seasoning to 1 tablespoon or substitute with mild paprika and dried herbs like thyme and rosemary for a gentler flavor profile.