A vibrant, one-pan bake with juicy piri-piri chicken, roasted sweet potatoes, and colorful vegetables. Bold Mediterranean flavors, easy to prepare.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons piri-piri seasoning (or paste)
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Vegetables
07 - 2 medium sweet potatoes, peeled and cut into ¾ inch chunks
08 - 1 large red onion, cut into thick wedges
09 - 1 red bell pepper, deseeded and cut into chunks
10 - 1 yellow bell pepper, deseeded and cut into chunks
11 - 2 cloves garlic, finely sliced
12 - 5 ounces cherry tomatoes, halved
→ Garnish
13 - Fresh coriander or parsley, chopped
14 - Lemon wedges
# Directions:
01 - Preheat oven to 400°F with rack positioned in center.
02 - Place chicken thighs in a large bowl. Add piri-piri seasoning, olive oil, smoked paprika, salt, and black pepper. Toss thoroughly until each piece is evenly coated.
03 - Arrange sweet potatoes, red onion, red bell pepper, and yellow bell pepper on a large rimmed baking sheet. Drizzle with a small amount of olive oil. Scatter sliced garlic over the top. Toss to combine and spread in a single, even layer.
04 - Nestle seasoned chicken thighs among the vegetables, positioning skin-side up for optimal crisping.
05 - Transfer to preheated oven and roast for 30 minutes.
06 - Remove tray from oven. Scatter halved cherry tomatoes around the chicken and vegetables. Return to oven for an additional 10 minutes, or until chicken juices run clear when pierced and vegetables are golden-edged and tender.
07 - Sprinkle with freshly chopped coriander or parsley. Serve immediately with lemon wedges on the side.
