Chicken and Sweet Potato Traybake

The smell of piri-piri chicken hit me the moment I opened my friend Sara's oven, and I knew I had to recreate it at home. She'd tossed everything onto one tray without fuss, yet somehow it looked like something from a restaurant. The sweet potatoes had caramelized at the edges, the peppers were blistered and sweet, and the chicken skin crackled when she pulled it apart. I went home that night with a photo on my phone and a mission to make Monday dinners less boring. This traybake has been my answer ever since.

I made this for my sister when she came over exhausted from work, convinced she'd only manage toast for dinner. She sat at the kitchen table while I prepped, and we talked over wine as the oven did all the heavy lifting. When I pulled the tray out, golden and sizzling, she looked genuinely surprised that something so vibrant could come together so easily. We ate straight from the tray with forks and lemon wedges, and she asked for the recipe before she even finished her plate. It's become our go-to for those evenings when you want comfort but don't want to be stuck at the stove.

Ingredients

• Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and the bone keeps the meat juicy, so don't be tempted to swap for breasts unless you want to risk dryness.
• Piri-piri seasoning: This is where all the bold, smoky heat comes from, and a good quality blend makes all the difference (I keep a jar in the cupboard just for this dish).
• Sweet potatoes: They turn golden and almost sticky at the edges, soaking up the chicken juices and balancing the spice with their natural sweetness.
• Red and yellow bell peppers: Both colors roast down into soft, sweet ribbons that add brightness and a slight char if you're lucky.
• Cherry tomatoes: Added towards the end so they burst and release their juices without turning to mush, creating a light sauce on the tray.
• Garlic: Sliced thin so it crisps slightly and perfumes everything as it roasts, without burning if you tuck it under the vegetables.
• Fresh coriander or parsley: A handful of herbs at the end cuts through the richness and makes the whole thing feel fresh and intentional.

Instructions

Preheat and prep your tray:

Get your oven to 200°C so it's properly hot when the tray goes in, which helps the chicken skin crisp and the vegetables caramelize. Line your tray with parchment if you want even easier cleanup, though I usually skip it.

Coat the chicken:

Toss the thighs in a bowl with the piri-piri, olive oil, smoked paprika, salt, and pepper until every inch is covered in that rusty-red spice mix. The oil helps it stick and stops the seasoning burning in the oven.

Spread out the vegetables:

Scatter the sweet potatoes, onion wedges, and peppers across the tray in a single layer, drizzle with olive oil, and toss in the garlic. Don't crowd them or they'll steam instead of roast.

Nestle in the chicken:

Place the thighs skin-side up among the vegetables so the juices drip down as they cook. Make sure the skin isn't covered or it won't crisp properly.

Roast until golden:

Let everything cook for 30 minutes undisturbed, giving the vegetables time to soften and the chicken skin to turn deep gold and crackling. Your kitchen will smell incredible halfway through.

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 slightly, adding bursts of sweetness and acidity.

Garnish and serve:

Finish with a handful of chopped herbs and serve with lemon wedges for squeezing over. The citrus brightens everything and cuts through the richness of the chicken fat.

Save

The first time I brought this to a friend's place for a casual dinner, I wasn't sure how it would travel. But it came out of the oven just as everyone arrived, still bubbling on the tray, and we ate it family-style with bread and a big salad. Someone said it tasted like summer in Portugal, even though it was drizzling outside and none of us had been anywhere. That's when I realized this dish doesn't just feed people, it shifts the mood of the whole evening.

Make It Your Own

If you can't find piri-piri seasoning, mix smoked paprika, cayenne, garlic powder, and a pinch of oregano for a quick homemade version. I've swapped the sweet potatoes for butternut squash when I've run out, and it works beautifully, just cut it slightly smaller so it cooks through. For a milder version, use regular paprika and skip the chili, and it still tastes warm and comforting without the heat. You can also throw in courgette or aubergine if you've got them, just add them at the same time as the other vegetables.

Serving Suggestions

This traybake is hearty enough to eat on its own, but I love serving it with a crisp green salad dressed simply in lemon and olive oil. Warm flatbreads or crusty bread are perfect for mopping up the juices that pool at the bottom of the tray. If you want to stretch it further, serve it over couscous or with steamed green beans on the side. A chilled Sauvignon Blanc or a light lager cuts through the richness beautifully, though sparkling water with lemon works just as well.

Storage and Leftovers

Leftovers keep well in the fridge for up to three days in an airtight container, and they taste even better the next day once the flavors have melded. I reheat portions in the oven at 180°C for about 15 minutes to crisp the skin back up, though the microwave works in a pinch if you're in a rush. You can shred the leftover chicken and toss it through a grain bowl or wrap it in a tortilla with some yogurt and greens. The roasted vegetables are lovely cold in a salad or stirred through pasta with a bit of feta.

• Let everything cool completely before covering to avoid soggy chicken skin in the fridge.
• Freeze individual portions in containers for up to two months and reheat from frozen at 180°C for 25 minutes.
• Don't freeze the tomatoes separately if you can help it, as they go a bit watery when thawed, but mixed in they're fine.

Save

This traybake has saved more weeknights than I can count, and it never feels like a compromise. It's the kind of recipe that makes you look capable and calm, even when you've only just walked in the door.

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 drying out. Thighs remain juicier due to higher fat content.

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

The chicken is done when the internal temperature reaches 75°C and juices run clear when pierced with a knife at the thickest part. 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 4 hours in advance. Store covered in the refrigerator, then assemble on the tray and roast when ready to cook.

→ What can I substitute for piri-piri seasoning?

Mix together paprika, cayenne pepper, garlic powder, dried oregano, and lemon zest for a homemade alternative. Harissa paste also works well as a spicy substitute.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 15-20 minutes until heated through and the skin crisps up again.

→ Can I add other vegetables to this dish?

Absolutely! Courgettes, aubergine, butternut squash, or carrots work wonderfully. Add harder vegetables at the start and softer ones like courgettes halfway through cooking.