Save to Pinterest There was a Tuesday evening when I opened the fridge to find chicken thighs, a forgotten sweet potato, and some tired peppers that needed rescuing. I grabbed a jar of piri-piri paste from the cupboard, spread everything on one tray, and slid it into the oven. Forty minutes later, the kitchen smelled like a Portuguese grill house and I had dinner that looked like I'd planned it all week. That lazy genius moment turned into this recipe, and now it's my default when I want flavor without the fuss.
I made this for friends who claimed they didn't like sweet potato, and they went back for seconds without realizing what they were eating. The piri-piri spice and the caramelized edges completely transform the veg into something savory and almost addictive. One of them texted me the next day asking for the recipe, which is the highest compliment I know. It's become my go-to when I want to look like I've made an effort without actually making an effort.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven and keeps the meat juicy, while the bones add flavor as everything roasts together.
- Piri-piri seasoning or paste: This is where the magic happens; the smoky, garlicky heat coats everything and caramelizes in the oven, so don't skimp on it.
- Sweet potatoes: Cut them into even 2 cm chunks so they roast at the same rate as the chicken and get those golden, sticky edges.
- Red onion: Thick wedges hold their shape and turn sweet and soft as they roast, soaking up all the spicy chicken juices.
- Red and yellow bell peppers: They add color and a gentle sweetness that balances the heat, plus they char slightly for extra flavor.
- Garlic: Slice it finely so it melts into the vegetables and doesn't burn, adding a mellow, roasted garlic flavor throughout.
- Cherry tomatoes: Add these halfway through so they burst and release their juices without turning to mush, creating a light sauce on the tray.
- Fresh coriander or parsley: A handful of chopped herbs at the end brightens everything up and makes it look like you know what you're doing.
- Lemon wedges: A squeeze of lemon cuts through the richness and wakes up all the spices just before serving.
Instructions
- Prep the oven and chicken:
- Preheat your oven to 200°C (180°C fan) and toss the chicken thighs in a large bowl with the piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until every bit of skin is coated. The smell alone will make you hungry.
- Arrange the vegetables:
- Spread the sweet potato chunks, onion wedges, and both peppers across a large baking tray, drizzle with olive oil, scatter over the sliced garlic, and toss everything so it's lightly coated. Make sure they're in a single layer so they roast instead of steam.
- Nestle in the chicken:
- Tuck the seasoned chicken thighs among the vegetables, skin-side up, so the drippings flavor everything underneath as they roast. The chicken should sit on top of the veg, not buried.
- Roast until golden:
- Slide the tray into the oven and roast for 30 minutes until the chicken skin starts to crisp and the vegetables begin to 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 10 minutes, or until the chicken juices run clear and the tomatoes have burst. This creates a light, fresh sauce that pulls everything together.
- Garnish and serve:
- Sprinkle with chopped coriander or parsley, add lemon wedges on the side, and bring the whole tray to the table. Let everyone help themselves straight from the pan.
Save to Pinterest One Sunday, I doubled this recipe and served it straight from two trays in the middle of the table with crusty bread and a big salad. Everyone tore into it with their hands, and the conversation flowed easier than it had in months. There's something about a messy, shared tray bake that makes people relax and actually enjoy being together instead of just eating politely.
Making It Your Own
If you can't find piri-piri seasoning, mix smoked paprika, garlic powder, a pinch of cayenne, and a squeeze of lemon juice into a paste with olive oil. It won't be identical, but it'll give you that smoky, spicy kick. I've also swapped the sweet potatoes for butternut squash or even chunks of courgette when I've had them to use up, and it works every time as long as you keep the chunk sizes similar.
Timing and Leftovers
This reheats surprisingly well, especially if you shred the chicken and toss it back through the vegetables with a splash of water to loosen everything. I've eaten it cold in a wrap the next day with some yogurt and hot sauce, and it was better than most things I've ordered for lunch. The vegetables hold their flavor even after a night in the fridge, and the chicken stays moist if you don't overcook it the first time.
Serving Suggestions
I usually serve this with a handful of rocket or spinach dressed simply with lemon juice and olive oil, because the tray itself is already rich and colorful. If I'm extra hungry, I'll add some couscous or flatbreads on the side to soak up the spicy juices. A cold Sauvignon Blanc or a light lager works beautifully, though I've been known to drink sparkling water with a wedge of lime and feel just as satisfied.
- Try adding a dollop of Greek yogurt or sour cream on the side to cool down the heat.
- Throw in a handful of olives with the tomatoes for a salty, briny contrast.
- If you like it spicier, scatter fresh chili slices over the veg before roasting.
Save to Pinterest This is the kind of recipe that makes weeknight cooking feel less like a chore and more like something you actually want to do. Serve it up, squeeze over some lemon, and enjoy the fact that dinner sorted itself out while you were doing something else.
Recipe Questions & Answers
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well, though they may cook faster. Reduce the initial roasting time to 20-25 minutes before adding tomatoes, and check that internal temperature reaches 75°C to avoid drying out.
- → What can I substitute for piri-piri seasoning?
Use a blend of smoked paprika, cayenne pepper, garlic powder, and dried oregano. Alternatively, harissa paste or a Cajun spice mix provides similar heat and depth of flavor.
- → How do I know when the chicken is fully cooked?
Pierce the thickest part of the thigh with a knife—juices should run clear, not pink. For accuracy, use a meat thermometer; the internal temperature should reach 75°C (165°F).
- → Can I prepare this traybake ahead of time?
Yes, marinate the chicken and chop the vegetables up to 24 hours in advance. Store separately in the refrigerator, then assemble and roast when ready to cook.
- → What side dishes pair well with this traybake?
Serve with couscous, quinoa, or crusty bread to soak up the juices. A crisp green salad, steamed green beans, or garlic yogurt sauce complement the bold piri-piri flavors beautifully.
- → Can I make this dish less spicy?
Reduce the piri-piri seasoning to 1 tablespoon or substitute with mild paprika and herbs like thyme and rosemary. The dish will still be flavorful without the heat.