Save to Pinterest There was a Tuesday evening when I opened the fridge to find chicken thighs, a neglected sweet potato, and a sad-looking pepper staring back at me. I grabbed my piri-piri spice jar and decided to throw everything onto one tray, hoping for the best. What came out forty minutes later was this glorious, bubbling pan of golden chicken and caramelized vegetables that made my kitchen smell like a Portuguese beachside grill. I've been making it weekly ever since, tweaking and perfecting until it became my go-to when I need something impressive without the fuss.
The first time I served this to friends, I watched them fight over the crispy chicken skin and the sweet potato chunks that had soaked up all that spicy, garlicky oil. One of them scraped the tray with a piece of bread, declaring it the best part of the meal. I realized then that a recipe doesn't need to be complicated to bring people together around a table.
Ingredients
- Bone-in, skin-on chicken thighs: The dark meat stays juicy during roasting and the skin crisps up beautifully, creating little pockets of flavor that boneless breasts just cannot match.
- Piri-piri seasoning: This Portuguese spice blend brings smoky heat and citrus notes in one shake, though you can use paste if you want a wetter coating that clings to the chicken.
- Olive oil: A tablespoon for the chicken and a drizzle for the vegetables helps everything roast instead of steam, encouraging those golden, caramelized edges.
- Smoked paprika: Adds an extra layer of warmth and color, deepening the piri-piri flavor without making the dish overwhelmingly spicy.
- Sweet potatoes: Cut them into even chunks so they cook through at the same rate as the peppers, and their natural sweetness balances the heat perfectly.
- Red onion: Thick wedges hold their shape and turn sweet and sticky in the oven, almost melting into the tray juices.
- Red and yellow bell peppers: The mix of colors makes the tray look vibrant and inviting, plus they soften and char just enough to add smoky sweetness.
- Garlic cloves: Sliced thinly so they crisp up and scatter their flavor across the vegetables rather than burning in whole cloves.
- Cherry tomatoes: Added later so they burst and release their juice without turning to mush, creating little pools of tangy sweetness.
- Fresh coriander or parsley: A handful of chopped herbs at the end brightens everything and makes the dish feel fresh and finished.
- Lemon wedges: A squeeze of citrus cuts through the richness and wakes up every flavor on the plate.
Instructions
- Preheat your oven:
- Set it to 200°C (180°C fan) so it is fully hot when the tray goes in, ensuring the chicken skin starts crisping immediately. A properly preheated oven makes all the difference between soggy and gloriously golden.
- Coat the chicken:
- In a large bowl, toss the thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper, making sure every curve and crevice is covered. Use your hands for the best coverage and do not be shy about getting messy.
- Prep the vegetables:
- Spread the sweet potatoes, onion wedges, and peppers across a large baking tray, then drizzle with olive oil and scatter the sliced garlic over top. Toss everything together and spread it out in a single layer so each piece has room to roast rather than steam.
- Nestle the chicken:
- Place the seasoned thighs among the vegetables, skin-side up, letting them sit proudly on top where the heat can crisp the skin. The chicken juices will drip down and flavor the vegetables as everything roasts together.
- First roast:
- Slide the tray into the oven and roast for 30 minutes, letting the kitchen fill with the smell of garlic and spice. Resist the urge to stir or move things around, just let the heat do its work.
- Add the tomatoes:
- Scatter the halved cherry tomatoes across the tray and return it to the oven for another 10 minutes, until the chicken juices run clear and the vegetables are tender and golden. The tomatoes will start to burst and caramelize at the edges.
- Garnish and serve:
- Sprinkle with chopped coriander or parsley and serve straight from the tray with lemon wedges on the side. Let everyone squeeze their own lemon and dig in while it is still hot.
Save to Pinterest One Sunday, I made this for a family lunch and my nephew, who normally refuses vegetables, ate three helpings of the sweet potatoes without realizing they were good for him. My sister looked at me in disbelief and asked for the recipe on the spot. That is when I knew this traybake had earned its place in my permanent rotation.
Making It Your Own
If you want more heat, toss in a pinch of chili flakes or slice a fresh red chili over the vegetables before roasting. I have also swapped the sweet potatoes for butternut squash when I have had one sitting on the counter, cutting it into similar sized chunks so the timing stays the same. Sometimes I throw in a handful of baby spinach or rocket at the very end, letting it wilt slightly from the residual heat for an extra pop of green.
What to Serve Alongside
This traybake is hearty enough to stand alone, but I love pairing it with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Steamed green beans or tenderstem broccoli work beautifully if you want another vegetable on the side. A chilled Sauvignon Blanc or a light lager complements the smoky, spicy flavors without overpowering them, though sparkling water with a squeeze of lime is just as refreshing.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and I often eat them cold straight from the container for lunch. If you want to reheat, spread everything on a baking tray and warm it in a 180°C oven for about 10 minutes, which crisps the chicken skin back up instead of making it rubbery.
- Freeze individual portions in sealed containers for up to two months, then defrost overnight in the fridge before reheating.
- The vegetables lose a bit of their crispness after freezing, but the flavors remain bold and satisfying.
- Always check the chicken is piping hot all the way through before serving reheated portions.
Save to Pinterest This traybake has become my answer to busy weeknights and lazy weekends alike, delivering bold flavors and vibrant colors with barely any effort. I hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 25-30 minutes total as breasts cook faster and can dry out. Check internal temperature reaches 75°C.
- → How do I know when the chicken is fully cooked?
Pierce the thickest part with a skewer - juices should run clear with no pink. Alternatively, use a meat thermometer to check it has reached 75°C internal temperature.
- → Can I prepare this traybake ahead of time?
Yes, marinate the chicken and prep vegetables up to 24 hours ahead. Store separately in the fridge, then assemble and roast when ready to cook.
- → What can I substitute for piri-piri seasoning?
Use a mixture of paprika, cayenne pepper, garlic powder, and dried oregano. Or try harissa paste, cajun seasoning, or jerk spice for different flavor profiles.
- → How should I store leftovers?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat thoroughly in the oven at 180°C until piping hot throughout.
- → Can I add other vegetables to this dish?
Absolutely. Courgettes, aubergine, carrots, or butternut squash all work well. Just ensure pieces are similar sizes for even cooking.