Piri-Piri Chicken Traybake with Sweet Potato Fries

Name: Piri-Piri Chicken Traybake with Sweet Potato Fries
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 kg bone-in, skin-on chicken thighs; 2 red and yellow peppers, sliced into thick strips; 1 red onion, sliced into wedges; 500 g Strong Roots Sweet Potato Fries; 2 clove garlic, grated; 1 lime, zested and juiced, plus extra wedges for serving; 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tbsp honey; 2 tsp smoked paprika; 2 tsp cumin; 1 tsp ground coriander; 1 tsp onion granules; 1/2 tsp chilli flakes; coriander leaves; Greek yogurt

This easy piri-piri chicken traybake delivers juicy roasted chicken, sweet peppers, and crispy sweet potato fries in one satisfying pan. A smoky, zesty marinade adds bold flavor, while cool Greek yogurt and fresh coriander balance the heat perfectly.

Servings6 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

bone-in, skin-on chicken thighs
1 kg
red and yellow peppers, sliced into thick strips
2
red onion, sliced into wedges
1
Strong Roots Sweet Potato Fries
500 g
garlic, grated
2 clove
lime, zested and juiced, plus extra wedges for serving
1
olive oil
3 tbsp
red wine vinegar
1 tbsp
honey
1 tbsp
smoked paprika
2 tsp
cumin
2 tsp
ground coriander
1 tsp
onion granules
1 tsp
chilli flakes
0.5 tsp
coriander leaves
Greek yogurt

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. In a large bowl, mix the smoked paprika, cumin, ground coriander, onion granules, chilli flakes, honey, lime zest and juice, red wine vinegar, grated garlic, and olive oil. Season with salt and black pepper. Add the chicken thighs, peppers, and red onion, then toss well to coat. If time allows, cover and marinate in the fridge for 1 hour for deeper flavor.

Spread the marinated chicken and vegetables over one side of a large baking tray in a single layer. Roast for 25 minutes. Add the sweet potato fries to the empty side of the tray, then return to the oven for 20 to 25 minutes more, or until the chicken is fully cooked, the vegetables are lightly charred, and the fries are crisp.

Let the tray rest for 2 to 3 minutes. Gently toss some of the fries with the chicken juices so they absorb flavor without turning soft. Serve hot, topped with coriander leaves and spoonfuls of Greek yogurt, with extra lime wedges on the side if you like.

Chef's Tips

For extra heat, increase the chilli flakes or add a little cayenne to the marinade. Do not overcrowd the tray or the fries may steam instead of crisping. Leftovers keep well in the fridge for up to 2 days; reheat in the oven or air fryer for the best texture.