Save There's a particular kind of chaos that happens when you realize it's already half past six and you haven't even thought about dinner. That's exactly where I was one Wednesday evening when I threw open the fridge, spotted chicken thighs and a forgotten sweet potato, and decided to just wing it. What emerged forty minutes later wasn't just dinner, it was the kind of meal that makes you wonder why you ever bothered with complicated recipes. The kitchen smelled like smoke and citrus and something faintly dangerous, and everyone ate seconds without being asked.
I made this for a friend who claimed she didn't like sweet potatoes, and I watched her go back for thirds while pretending she was just being polite. The peppers get these charred edges that taste faintly sweet, and the cherry tomatoes burst into little pockets of juice that mingle with the piri-piri oil. She eventually admitted it wasn't about the sweet potatoes at all, it was about how everything tasted together, like the vegetables had absorbed some of the chicken's confidence.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and protects the meat from drying out, while the bones add depth of flavor as everything roasts together.
- Piri-piri seasoning: This Portuguese-inspired spice blend brings smoky heat and a touch of citrus that makes the whole tray come alive, look for one with minimal fillers for the best punch.
- Sweet potatoes: They caramelize at the edges and stay creamy in the center, soaking up all the spiced oil and chicken drippings as they cook.
- Red onion: Cut into thick wedges, they soften and sweeten in the heat, adding a mellow counterpoint to the brighter, spicier flavors.
- Bell peppers: Use both red and yellow for color and a slight variation in sweetness, they roast down to tender, slightly blistered pieces.
- Garlic: Sliced thin so it crisps in spots and mellows in others, distributing its warmth throughout the tray without overpowering.
- Cherry tomatoes: Added later so they burst rather than disintegrate, releasing their juices to create a light, tangy sauce at the bottom of the pan.
- Smoked paprika: Reinforces the smoky notes in the piri-piri and adds a rust-colored richness to the chicken.
- Fresh coriander or parsley: A handful of green at the end cuts through the richness and makes the whole dish look like you planned it all along.
- Lemon wedges: A squeeze of citrus just before serving brightens everything and balances the heat.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (180°C fan), giving it time to reach full heat so the chicken skin starts crisping the moment it goes in.
- Season the chicken:
- In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper, making sure every crevice is coated. Don't be shy, use your hands and really work the spices into the skin.
- Prep the vegetables:
- Arrange the sweet potato chunks, red onion wedges, and both colors of bell pepper on a large baking tray, then drizzle with olive oil and scatter over the sliced garlic. Toss everything together and spread it out so nothing overlaps too much, giving each piece room to roast rather than steam.
- Nestle the chicken:
- Place the seasoned chicken thighs among the vegetables, skin-side up, letting them sit on top so the skin stays exposed to the heat. The vegetables underneath will catch all the flavorful drippings.
- First roast:
- Slide the tray into the oven and roast for 30 minutes, letting the kitchen fill with the smell of paprika and garlic.
- Add the tomatoes:
- Scatter the halved cherry tomatoes across the tray and return it to the oven for another 10 minutes, just long enough for them to soften and release their juices without turning to mush. Check that the chicken juices run clear and the skin is golden and crisp.
- Finish and serve:
- Pull the tray from the oven, scatter over chopped coriander or parsley, and serve with lemon wedges on the side for squeezing. Let everyone help themselves straight from the tray if you're feeling casual.
Save The first time I served this at a casual dinner, someone asked if I'd been to cooking school. I laughed and admitted I'd invented it in a panic on a weeknight, and that somehow made everyone relax and enjoy it more. It became the kind of recipe I'd make when I wanted to look effortless, the kind where you can sit down with your guests instead of hovering over the stove, and still have them ask for the recipe on their way out the door.
Making It Your Own
If you like heat, tuck a few sliced fresh chilies or a pinch of chili flakes among the vegetables before roasting. For a milder version, swap the piri-piri for a blend of olive oil, lemon zest, and dried oregano, which gives you a gentler Mediterranean vibe. You can also switch the sweet potatoes for butternut squash or a mix of root vegetables like parsnips and carrots, just keep the chunks roughly the same size so everything cooks evenly.
What to Serve Alongside
This dish is hearty enough to stand alone, but a crisp green salad with a sharp vinaigrette cuts through the richness beautifully. Steamed green beans or tenderstem broccoli add a fresh, slightly bitter contrast that balances the sweetness of the roasted vegetables. If you want carbs, warm flatbreads or a bowl of couscous will soak up all those lovely pan juices, and a chilled Sauvignon Blanc or light lager makes the whole meal feel a little celebratory.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to settle. Reheat gently in the oven at 180°C for about 15 minutes to crisp the chicken skin back up, or warm individual portions in the microwave if you're short on time. The roasted vegetables are also excellent cold, tossed into a grain salad or tucked into a wrap with a dollop of yogurt.
- For meal prep, divide into portions and freeze for up to two months, then thaw overnight in the fridge before reheating.
- If the chicken skin loses its crispness, a quick blast under the grill for a minute or two will bring it back to life.
- Don't discard the pan juices, drizzle them over the reheated portions or mix them into cooked grains for extra flavor.
Save This is the recipe I reach for when I want to feel competent without actually trying very hard, and it delivers every single time. May your kitchen smell like smoke and citrus, and may your chicken skin always crisp just right.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but reduce the cooking time to 25-30 minutes total to prevent them from drying out. Bone-in, skin-on breasts work best for keeping the meat moist.
- → What can I substitute for piri-piri seasoning?
You can use a blend of smoked paprika, cayenne pepper, garlic powder, and dried oregano. Alternatively, harissa paste or jerk seasoning work well for similar bold, spicy flavors.
- → How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C (165°F) and the juices run clear when pierced at the thickest part. The skin should be golden and crispy.
- → Can I prepare this traybake in advance?
Yes, you can prepare the vegetables and marinate the chicken up to 24 hours ahead. Store covered in the refrigerator, then arrange on the tray and roast when ready to cook.
- → What sides pair well with this dish?
This traybake is hearty on its own but pairs beautifully with couscous, rice, quinoa, or crusty bread. A fresh green salad or steamed greens add a refreshing contrast to the rich flavors.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 15-20 minutes, or microwave until heated through.