Chicken and Sweet Potato Traybake (Printable)

One-pan piri-piri chicken with roasted sweet potatoes and colorful vegetables. Gluten-free and ready in 55 minutes.

# What You'll 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 - 5 ounces cherry tomatoes, halved

→ Garnish

13 - Fresh coriander or parsley, chopped (optional)
14 - Lemon wedges, for serving

# Directions:

01 - Set oven to 400°F (200°C conventional or 180°C fan-assisted).
02 - In a large bowl, toss chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until evenly coated.
03 - On a large baking tray, arrange sweet potatoes, red onion, and bell peppers. Drizzle lightly with olive oil, scatter sliced garlic over top, toss to combine, and spread in single layer.
04 - Nestle seasoned chicken thighs among vegetables, skin-side up.
05 - Roast in oven for 30 minutes.
06 - Add cherry tomatoes to tray and return to oven for additional 10 minutes until chicken juices run clear and vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve with lemon wedges.

# Expert Hints:

01 -
  • Everything cooks together on one tray, so you can actually sit down while dinner roasts instead of hovering over multiple pots.
  • The piri-piri seasoning does all the heavy lifting, giving you bold flavor without fussy marinades or long prep lists.
  • Sweet potatoes and peppers turn sticky and sweet at the edges, soaking up all the chicken drippings like edible gold.
  • You get three servings of vegetables per plate without even trying, which feels like a quiet win on a busy weeknight.
02 -
  • Don't crowd the tray or the vegetables will steam instead of roast, turning soft and pale instead of caramelized and sweet.
  • If your piri-piri paste is very wet, pat the chicken dry first so the skin can still crisp up in the oven.
  • Let the tray rest for five minutes after it comes out so the juices settle back into the chicken and you don't burn your mouth on molten tomatoes.
03 -
  • Use the largest baking tray you own to give everything room to breathe and caramelize properly.
  • Check your piri-piri seasoning label if you're gluten-sensitive, as some brands sneak in fillers or mustard.
  • If your oven runs cool, bump the temperature up by 10°C and keep an eye on the chicken skin so it crisps without burning.
  • Save any pan drippings and toss them through cooked grains or greens the next day for an instant flavor boost.
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