Save There's something about the smell of piri-piri chicken hitting a hot oven that makes everything feel manageable, even on those evenings when I'd rather order takeaway. I stumbled onto this traybake method years ago when I was tired of fussing over multiple pots, and it's become my go-to when I want bold flavors without the complexity. The sweet potatoes caramelize while the chicken skin crisps, and somehow everything on that tray comes together perfectly without any fussy timing.
I made this for my sister's surprise birthday dinner last spring, and watching her face when she realized it was all from one tray felt like a tiny victory. She kept asking if I'd been secretly taking cooking classes, and I had to laugh because the secret was simply letting the oven do most of the work. That night it became her favorite thing I cook, which is saying something from someone who's pretty hard to impress.
Ingredients
- Bone-in, skin-on chicken thighs (4 pieces): They stay juicier than breasts and the skin gets gloriously crispy, plus the bones add flavor to everything around them.
- Piri-piri seasoning (2 tablespoons): This is where the magic happens, bringing heat and complexity without needing a long list of spices.
- Smoked paprika (1 teaspoon): It deepens the piri-piri flavor and adds a subtle smokiness that makes people ask what your secret is.
- Olive oil (1 tablespoon plus more for vegetables): Just enough to help everything brown without making it greasy.
- Salt and black pepper: Don't skip seasoning the chicken separately, it makes a real difference.
- Sweet potatoes (2 medium, cut into 2 cm chunks): They soften beautifully in 40 minutes and their natural sweetness balances the piri-piri heat.
- Red onion (1 large, cut into thick wedges): Thick wedges hold together better than thin slices and caramelize into something almost candy-like.
- Red and yellow bell peppers (1 each, chunked): The color is half the appeal, and they add sweetness and texture in equal measure.
- Garlic (2 cloves, finely sliced): Scattered raw over the vegetables before roasting, it becomes mellow and fragrant without burning.
- Cherry tomatoes (150 g, halved): These go in during the final 10 minutes so they stay bright and burst with acidity rather than turning to mush.
- Fresh coriander or parsley (optional): A sprinkle at the end adds freshness and lifts the whole dish, even if you're not usually an herb person.
- Lemon wedges (to serve): Squeezing these over everything just before eating brightens all the flavors and ties it together.
Instructions
- Get your oven hot and your chicken ready:
- Preheat to 200°C (180°C fan) and pat those chicken thighs dry with paper towels if you can, it helps the skin crisp better. In a bowl, coat them generously with piri-piri seasoning, paprika, olive oil, salt, and pepper, making sure to work the spices under the skin a bit where it counts.
- Build your vegetable bed:
- Scatter the sweet potatoes, red onion, and peppers across your largest baking tray in a single layer, then drizzle lightly with olive oil and scatter your garlic slices over everything. Toss it all together with your hands, which honestly just feels nicer than using a spoon, and spread it back out flat so it'll roast evenly.
- Nestle in the chicken:
- Arrange your seasoned thighs skin-side up among the vegetables, trying to give them a little space so the air can circulate and crisp that skin. Don't overcrowd, let them sit proudly on top of the vegetables like they own the place.
- First roast:
- Into the oven for 30 minutes, which is enough time to make a salad, set the table, or just stand there smelling the amazing aroma happening. The vegetables will start softening and the chicken will begin turning golden.
- Add the tomatoes and finish:
- Pull the tray out carefully, scatter those halved cherry tomatoes over everything, then return it to the oven for another 10 minutes. You're looking for the chicken juices to run clear when you poke it, and the vegetables should be tender and caramelized at the edges.
- Rest and garnish:
- Let it sit for a minute while you grab your serving plates and a lemon. A scatter of fresh herbs and a squeeze of lemon over everything at the table makes it feel like you've really finished something special.
Save There was this moment during a rainy Tuesday when I made this for my partner who'd been having a rough week, and they took one bite with their eyes closed and just exhaled with this quiet satisfaction that told me the whole thing was worth it. Sometimes food isn't fancy or complicated, it's just exactly what someone needed without them having to ask.
Swap and Adapt
The beauty of this traybake is how forgiving it is to your mood and what's in your fridge. I've made it with butternut squash instead of sweet potatoes, which brings more earthiness and takes the same time to cook. Sometimes I use parsnips or regular potatoes if that's what I have, and while the flavor shifts slightly, the method remains foolproof.
Serving and Pairing
I usually serve this straight from the tray onto plates because it looks generous and rustic, never precious. A crisp green salad cuts through the richness beautifully, or if you want something warm, steamed green beans with a garlic toast make it feel more complete. If you're drinking something cold, a Sauvignon Blanc is obvious but brilliant, or a light lager works too if that's your preference.
Why This Works Every Time
The reason this recipe has stayed in my rotation is that it's honestly difficult to mess up once you understand the basic principle, which is that everything on that tray cooks at roughly the same pace. The chicken's fat bastes the vegetables as it renders, the vegetables soften and caramelize from the bottom heat, and the whole thing becomes greater than the sum of its parts. There's something deeply satisfying about opening the oven and finding golden, bubbling, fragrant perfection staring back at you.
- If your oven runs hot, start checking the chicken around the 25-minute mark to avoid drying it out.
- Leftovers are genuinely good cold the next day with a squeeze of fresh lemon, so don't feel bad about making extra.
- The piri-piri paste version works just as well as the seasoning, use whichever you prefer or have on hand.
Save This traybake has become my reliable friend on nights when I want to feel like I've actually cooked something impressive without the stress. It's the kind of dish that tastes better than it should for how little effort it asks of you.
Recipe Help & FAQs
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless chicken breasts, but reduce cooking time to 25-30 minutes total to prevent drying out. Thighs remain juicier due to higher fat content.
- → What can I use if I don't have piri-piri seasoning?
Mix paprika, cayenne pepper, garlic powder, dried oregano, and a pinch of salt. Alternatively, use harissa paste or any spicy seasoning blend you prefer.
- → How do I know when the chicken is fully cooked?
Pierce the thickest part with a skewer or knife; juices should run clear with no pink meat visible. Internal temperature should reach 75°C (165°F) when measured with a meat thermometer.
- → Can I prepare this traybake ahead of time?
Yes, marinate the chicken and prep vegetables up to 24 hours in advance. Store separately in the refrigerator, then assemble and roast when ready to cook.
- → What other vegetables work well in this dish?
Butternut squash, courgettes, aubergine, carrots, or parsnips all roast beautifully. Cut them into similar-sized pieces to ensure even cooking alongside the chicken.
- → How should I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 15-20 minutes until piping hot throughout.