Save to Pinterest I was standing in my kitchen on a Wednesday night, staring at a fridge full of odds and ends, when I remembered a traybake my neighbor had mentioned over the fence. She'd tossed everything onto one pan and called it dinner. I had chicken thighs, a couple of sweet potatoes, and some peppers that needed using, so I gave it a go with a generous shake of piri-piri seasoning. The smell that filled the house forty minutes later had my family circling the kitchen like eager wolves.
The first time I made this for friends, I was running late and hadn't even chopped the veg when they arrived. They ended up in the kitchen with me, slicing peppers and arguing about whether to add more garlic. We shoved it all in the oven, poured some wine, and by the time we'd caught up properly, dinner was ready. It became the kind of meal that invites people into the process rather than keeping them out of it.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and the bone keeps the meat juicy, which is exactly what you want when everything roasts together for nearly an hour.
- Piri-piri seasoning: This is where all the flavor lives, a smoky, tangy, slightly fiery blend that transforms plain chicken into something you actually crave.
- Olive oil: Just enough to help the seasoning stick and encourage the vegetables to caramelize at the edges without turning soggy.
- Smoked paprika: Adds a gentle warmth and a hint of campfire depth that makes the whole tray smell like summer.
- Sweet potatoes: They go soft and sweet in the oven, soaking up all the spiced chicken juices and balancing the heat with natural sugar.
- Red onion: Cut into thick wedges, it softens and sweetens as it roasts, adding a mellow background note that ties everything together.
- Red and yellow bell peppers: They bring color and a slight char that tastes faintly smoky, plus they count toward your veg intake without any effort.
- Garlic: Sliced thin so it crisps in places and melts in others, giving little bursts of pungent sweetness throughout the tray.
- Cherry tomatoes: Added near the end so they burst and release their juices, creating a light, tangy sauce that pools around the chicken.
- Fresh coriander or parsley: A handful of green herbs at the end makes the whole dish look alive and adds a fresh contrast to the roasted richness.
- Lemon wedges: A squeeze of citrus cuts through the fat and brightens every bite, especially if you've gone heavy on the piri-piri.
Instructions
- Get the oven hot:
- Preheat your oven to 200°C (180°C fan), which is the sweet spot for crispy chicken skin and tender vegetables. Give it a good ten minutes to come up to temperature.
- Coat the chicken:
- In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every piece is slicked and fragrant. Your hands will smell amazing and slightly dangerous.
- Prep the veg:
- Spread the sweet potatoes, red onion, and both peppers across a large baking tray, drizzle with olive oil, and scatter over the sliced garlic. Toss it all together and spread it out so everything has room to breathe and brown.
- Nestle the chicken:
- Tuck the seasoned chicken thighs among the vegetables, skin-side up, so the fat renders down and bastes everything below. Make sure the skin is exposed to the heat for maximum crispness.
- Roast until golden:
- Slide the tray into the oven and roast for 30 minutes, letting the chicken skin turn bronze and the vegetables start to caramelize at the edges. The kitchen will start to smell like a very good decision.
- Add the tomatoes:
- Scatter the halved cherry tomatoes over the tray and return it to the oven for another 10 minutes, until the chicken juices run clear and the tomatoes have started to collapse. Check the thickest part of a thigh with a knife to be sure.
- Finish and serve:
- Pull the tray out, scatter over fresh coriander or parsley, and serve straight from the pan with lemon wedges on the side. Let everyone squeeze their own and dig in while it's still sizzling.
Save to Pinterest One Sunday, I made this for my mum after she'd spent the morning in the garden. She sat at the table with dirt still under her nails, pulled a piece of sweet potato off the tray, and said it tasted like sunshine. It's been her requested birthday dinner ever since, which tells me more than any review ever could.
How to Store and Reheat Leftovers
Let the traybake cool completely, then transfer it to an airtight container and keep it in the fridge for up to three days. Reheat individual portions in a hot oven or under the grill to bring back some of that crispy skin, because the microwave will only make everything sad and soggy. I sometimes shred the leftover chicken and toss it through a grain salad with the roasted veg, which feels like a completely different meal.
Variations You Might Enjoy
If you're not a fan of heat, swap the piri-piri for a gentler spice blend like za'atar or a simple mix of dried thyme and lemon zest. You can also use chicken drumsticks or even bone-in breasts, though you might need to adjust the cooking time slightly depending on their size. I've made this with butternut squash instead of sweet potato when that's what I had, and it worked beautifully, just took a few extra minutes to soften.
What to Serve Alongside
This traybake is hearty enough to stand alone, but a crisp green salad with a sharp vinaigrette or a bowl of steamed green beans adds freshness and crunch. I sometimes put out a small bowl of natural yogurt mixed with chopped mint and a pinch of salt, which cools down the piri-piri and adds a creamy contrast. A chilled Sauvignon Blanc or a light lager works nicely if you're pouring drinks, though sparkling water with a slice of lemon is just as good.
- If you're feeding a crowd, double the recipe and use two trays, rotating them halfway through for even browning.
- Let the tray rest for a couple of minutes after it comes out of the oven so the juices settle and the chicken stays moist when you serve it.
- Save any leftover juices at the bottom of the tray and drizzle them over the top just before serving for extra flavor.
Save to Pinterest This is the kind of meal that feels generous without being fussy, the sort of thing you can pull together on a weeknight and still feel proud of when it hits the table. I hope it becomes a regular in your kitchen, the way it has in mine.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless chicken breasts, but reduce 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 use if I don't have piri-piri seasoning?
Mix together paprika, cayenne pepper, garlic powder, dried oregano, and a pinch of salt. Alternatively, use harissa paste or your favorite spicy marinade for similar bold flavors.
- → How do I know when the chicken is fully cooked?
Pierce the thickest part of the chicken with a knife; juices should run clear, not pink. Alternatively, use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- → Can I prepare this traybake ahead of time?
Yes, season the chicken and chop the vegetables up to 4 hours in advance. Store separately in the refrigerator, then assemble on the tray just before roasting for best results.
- → 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 yogurt sauce complement the spicy chicken beautifully.
- → Can I freeze leftovers?
Yes, cool completely and freeze in airtight containers for up to 3 months. Reheat thoroughly in the oven at 180°C until piping hot throughout, adding a splash of water to prevent drying.