Chicken and Sweet Potato Traybake

The smell of piri-piri seasoning takes me back to a tiny apartment in Lisbon where I first learned that spicy chicken and sweet potatoes were meant to be together. My Portuguese neighbor Maria would laugh at how carefully I measured spices while she just poured them from her palm like magic. This traybake became my weeknight salvation because it transforms ordinary ingredients into something that feels like a celebration.

Last Tuesday my sister came over exhausted from work and I threw this in the oven while we caught up on her day. When I pulled the tray out, the kitchen filled with that roasted garlic and pepper smell that makes everyone gravitate toward the stove. We ate standing at the counter because neither of us could wait to sit down, and she asked for the recipe before she even finished her second bite.

Ingredients

• 4 bone-in skin-on chicken thighs: The bone keeps the meat moist and the skin becomes the best part, trust me on this
• 2 tablespoons piri-piri seasoning or paste: This is where the magic happens, don't be shy with it
• 1 tablespoon olive oil: Helps everything get that gorgeous golden color
• 1 teaspoon smoked paprika: Adds that depth that makes people ask whats your secret
• 2 medium sweet potatoes: They soak up all those spicy juices and turn into candy
• 1 large red onion: Sweet and savory chunks that melt in your mouth
• 1 red bell pepper and 1 yellow bell pepper: They add color and sweetness to balance the heat
• 2 cloves garlic: Thinly sliced they roast into little flavor bombs
• 150 g cherry tomatoes: They burst and create this incredible sauce right on the tray
• Fresh coriander or parsley: The fresh hit cuts through all that rich spice
• Lemon wedges: A squeeze at the end makes everything sing

Instructions

Get your oven ready:

Preheat to 200°C 180°C fan 400°F Gas Mark 6, you want it nice and hot

Season the chicken:

Toss those chicken thighs with the piri-piri, oil, paprika, salt and pepper until theyre wearing their spice coat evenly

Prep your vegetables:

Spread the sweet potatoes, onion wedges and both peppers on your biggest baking tray, drizzle with a little oil and scatter the sliced garlic everywhere

Bring it together:

Nestle the chicken thighs among the vegetables, skin-side up so it gets all the crispy action

First roast:

Slide the tray into the oven for 30 minutes and let the magic begin

Add the tomatoes:

Pull the tray out, scatter those cherry tomatoes around everything and give it another 10 minutes until the chicken juices run clear

Finish with flair:

Scatter fresh herbs over the top and serve with lemon wedges for squeezing

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This recipe has saved me more times than I can count when friends message theyre coming over and I have nothing planned. There's something about putting a tray of food in the oven and letting it do its work while you pour wine that feels like the best kind of cooking.

Making It Your Own

Ive tried this with butternut squash instead of sweet potatoes and honestly both are incredible, just cut whatever you use into similar sizes so they cook evenly. The beauty of traybakes is how forgiving they are, you can swap in whatever vegetables look good at the market and theyll still come out tasting like you planned it that way all along.

Heat Level Hacks

Some nights I want it fire-hot and others I want gentle warmth, so I always taste a tiny bit of the piri-piri seasoning before I start. If youre cooking for people who cant handle spice, use less on the chicken but serve extra chilies on the side so the heat lovers can help themselves.

Leftover Wisdom

This reheats beautifully for lunch the next day, though the crispy skin will lose its crunch, the flavors actually get better as they sit together. I like to wrap leftovers in foil and reheat in a low oven instead of the microwave so the vegetables dont get sad and soggy.

• Make double the vegetables and keep the extra cooked ones for breakfast hash
• The juices at the bottom of the tray are liquid gold, drizzle them over rice or crusty bread
• If you have extra chicken, pull it from the bone and toss it into salad the next day

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There's something deeply satisfying about a meal that looks impressive but required almost no effort to make. This traybake is the kind of recipe that makes you feel like you have your life together even on the most chaotic days.

Frequently Asked Questions

→ What other vegetables can I use?

Absolutely! This bake is versatile. You can swap sweet potatoes for butternut squash or other root vegetables like carrots and parsnips. Feel free to add zucchini or green beans during the last 15-20 minutes of cooking.

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used, but they may cook faster. Consider cutting them into chunks or flattening them slightly to ensure even cooking with the vegetables. Adjust cooking time accordingly to prevent drying out.

→ How do I ensure the chicken is properly cooked?

The chicken is fully cooked when its internal temperature reaches 74°C (165°F) and the juices run clear when pierced. If you don't have a thermometer, make sure there's no pink meat visible. Cooking times may vary depending on oven and chicken piece size.

→ Can this dish be prepared ahead of time?

You can chop all the vegetables and mix the chicken with seasoning a day in advance, storing them separately in the refrigerator. Combine and roast just before serving for the best fresh results. Reheating leftovers is fine, but the texture might change slightly.

→ What are some serving suggestions for this traybake?

This bake is a complete meal on its own, but it pairs wonderfully with a crisp green salad, steamed green beans, or even a side of fluffy couscous or rice to soak up the delicious pan juices. A squeeze of fresh lemon juice before serving really brightens the flavors.

→ Can I make this spicier or milder?

To increase the heat, add a pinch of chili flakes or a finely diced fresh chili along with the vegetables. If you prefer a milder flavor, use less piri-piri seasoning or opt for a mild paprika blend instead. Adjust to your personal taste.