Pin this The smell of piri-piri chicken wafting through the kitchen on a Wednesday evening changed everything about my weeknight cooking. I was tired of washing three pans after work, and this traybake appeared like a gift: bold, colorful, and astonishingly simple. The chicken skin crisped beautifully while the sweet potatoes soaked up all those spicy, garlicky juices. I served it straight from the tray with a handful of fresh coriander torn over the top, and nobody missed the fuss.
I made this for friends on a rainy Saturday, and they stood around the kitchen counter picking at the caramelized edges of the peppers before I even plated it. The sweet potatoes had gone golden and sticky at the corners, and the cherry tomatoes had burst into little pockets of sweetness. Someone squeezed lemon over their portion and declared it essential, and now I never skip the wedges.
Ingredients
- Bone-in, skin-on chicken thighs: These stay moist and tender during roasting, and the skin crisps up beautifully, adding texture and flavor that breast meat just cannot match.
- Piri-piri seasoning: This Portuguese-inspired spice blend brings smoky heat and vibrant color, you can use paste if you prefer a wetter coating that clings to the chicken.
- Smoked paprika: It deepens the flavor with a gentle, smoky warmth that complements the piri-piri without overwhelming the vegetables.
- Sweet potatoes: Cut them into even 2 cm chunks so they roast at the same rate as the chicken, their natural sweetness balances the spice perfectly.
- Red onion: Thick wedges hold their shape and turn sweet and soft in the oven, adding a mellow contrast to the punchy seasoning.
- Red and yellow bell peppers: They bring color, sweetness, and a slight char that makes every forkful more interesting.
- Garlic: Finely sliced cloves scatter through the tray and mellow into fragrant, golden bits that cling to the vegetables.
- Cherry tomatoes: Added later so they burst and release their juices without turning to mush, creating little pockets of tangy sweetness.
- Fresh coriander or parsley: A handful of chopped herbs at the end brightens everything and adds a fresh, herbal note.
- Lemon wedges: A squeeze of lemon cuts through the richness and wakes up all the flavors just before serving.
Instructions
- Preheat your oven:
- Set it to 200°C (180°C fan) so the tray hits consistent, roasting heat from the start. This ensures the chicken skin crisps and the vegetables caramelize rather than steam.
- Season the chicken:
- Toss the thighs in a large bowl with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every piece is well coated. Let the flavors cling to the skin so they bake right in.
- Prepare the vegetables:
- Spread the sweet potatoes, red onion, and both peppers on a large baking tray, then drizzle with olive oil and scatter over the sliced garlic. Toss everything together and spread it out in a single layer so each piece gets some direct heat.
- Nestle the chicken:
- Tuck the seasoned thighs among the vegetables, skin-side up, so the rendered fat drips down and bastes everything below. This is where the magic starts.
- Roast for thirty minutes:
- Let the tray do its work undisturbed, the chicken will begin to brown and the vegetables will start to soften and caramelize at the edges. Your kitchen will smell incredible.
- Add the tomatoes:
- Scatter the halved cherry tomatoes over the tray and return it to the oven for another ten minutes. They will burst and release their juices, creating a light, tangy sauce that ties everything together.
- Garnish and serve:
- Finish with a handful of chopped coriander or parsley and serve with lemon wedges on the side. Squeeze the lemon over your portion just before eating for a bright, zesty lift.
Pin this One evening I served this with a simple green salad, and my partner said it tasted like we had ordered takeaway, but better. The combination of crispy chicken skin, sweet roasted vegetables, and that hit of lemon made it feel special without any real effort. It is the kind of meal that makes you look forward to coming home.
Adjusting the Heat
If you love spice, add a pinch of chili flakes or a sliced fresh chili to the tray with the vegetables. I have also stirred extra piri-piri paste through the chicken for a deeper, wetter coating that chars beautifully. If you are cooking for someone with a milder palate, reduce the piri-piri by half and let them add hot sauce at the table.
Swapping the Vegetables
Sweet potatoes are wonderful here, but butternut squash, parsnips, or even chunks of courgette work just as well. I have used whatever needed using up in the fridge, and it has always turned out delicious. Just keep the sizes consistent and adjust the roasting time if you are using something particularly dense or watery.
Serving Suggestions
This traybake is complete on its own, but a handful of steamed green beans or a crisp rocket salad on the side adds freshness and color. I have also served it with warm flatbreads for scooping up the juices, and it felt like a feast.
- A chilled Sauvignon Blanc or a light lager pairs beautifully with the smoky, spicy flavors.
- Leftovers are excellent tucked into wraps with a dollop of yogurt and some shredded lettuce.
- Double the recipe if you are feeding a crowd, just use two trays and swap their positions halfway through roasting.
Pin this This traybake has become my answer to busy weeks and spontaneous gatherings alike. It delivers bold flavor, vibrant color, and barely any washing up, which is exactly what good cooking should be.
Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute with bone-in chicken breasts, though they may cook faster. Check for doneness after 25-30 minutes to prevent drying out. Boneless cuts will cook even quicker, around 20-25 minutes total.
- → What can I substitute for piri-piri seasoning?
Mix together paprika, cayenne pepper, garlic powder, and dried oregano for a homemade alternative. Harissa paste or Cajun seasoning also work well for similar heat and flavor profiles.
- → How do I know when the chicken is fully cooked?
Pierce the thickest part of the thigh with a knife or skewer—the juices should run clear with no pink color. Alternatively, use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- → Can I prepare this traybake ahead of time?
Yes, you can prep the vegetables and marinate the chicken up to 24 hours in advance. Store them separately in the refrigerator, then assemble on the tray and roast when ready to cook.
- → What side dishes pair well with this traybake?
Serve with fluffy couscous, crusty bread, or a simple green salad. Steamed green beans, sautéed spinach, or tzatziki sauce also complement the bold piri-piri flavors beautifully.
- → Can I use different vegetables?
Absolutely! Butternut squash, courgettes, carrots, or parsnips all work wonderfully. Just ensure they're cut to similar sizes for even cooking and adjust timing if using harder root vegetables.