Piri piri chicken traybake

A speedy and easy one-pot recipe, this chicken traybake from Tilly Ramsay is a perfect weeknight dinner. It's versatile and can be made your own by adding whatever vegetables you have in the fridge. We're sure you'll be adding this to your weekly recipes!

Print recipe

Serves 4-6

Gluten-free

Dairy-free

Ingredients

10-12 baby potatoes, halved
1 red onion, cut into wedges
3 corn on the cob, cut into thirds
3 peppers (we used red, yellow and green), roughly chopped
2 lemons, halved
8 chicken thighs
12 cherry tomatoes

For the piri piri mix:

2 tsp smoked paprika
1 tbsp oregano
1 tsp ground ginger
2 tsp garlic powder
2 tsp cayenne pepper
2 tbsp maple syrup
1 tbsp olive oil
Juice of 1 lemon
Sea salt and freshly ground black pepper

Cooking instructions

Preheat the oven to 200°C/180°C fan/Gas 6.
Add all the traybake ingredients, except the chicken and tomatoes, to a large roasting tin. Top with the chicken thighs. Make sure everything has space and isn’t too crowded – you might need two tins.
Stir together all the ingredients for the piri piri mix then drizzle over the whole tin. Mix together so that everything is well coated.
Roast for 20 minutes, then add the cherry tomatoes and return to the oven for a further 10-15 minutes or until the chicken is cooked through.
Get ready to serve! I love to serve mine with a drizzle of those delicious piri piri juices.

LIKE THIS RECIPE? YOU'LL LOVE A COOKING CLASS WITH US!

BOOK A GORDON RAMSAY ACADEMY COOKING CLASS

View all classes

Sign Up