# What You 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 - 5.3 ounces cherry tomatoes, halved
→ Garnish
13 - Fresh coriander or parsley, chopped, optional
14 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 400°F with fan setting or Gas Mark 6.
02 - In a large bowl, toss chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until evenly coated.
03 - Arrange sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle with olive oil, scatter sliced garlic over vegetables, toss to combine, and spread in a single layer.
04 - Nestle seasoned chicken thighs among vegetables with skin-side up.
05 - Roast in preheated oven for 30 minutes.
06 - Add cherry tomatoes to tray and return to oven for 10 minutes until chicken juices run clear and vegetables are golden and tender.
07 - Garnish with fresh coriander or parsley and serve with lemon wedges.
