Traybakes with meat and veggies always make a fab midweek family dinner. This Peri Peri Chicken Traybake is filled with colour, flavour and nutrients.
I love a traybake dinner. Or a sheet bake dinner. It’s so quick and easy and perfect for midweek family dinners when you haven’t got much time and don’t want to do tons of washing up.
I also love peri peri chicken. It’s a lovely spicy flavour that works well with lots of different things. Even a peri peri chicken salad is incredible!
This one-pan chicken traybake is super yummy and perfect for nights when you are short on time.
What Makes Traybakes So Good?
There are plenty of things that make this sheet pan peri peri chicken traybake amazing!
First, it’s fast! There’s very little prep, you don’t need to marinate anything for longer than it takes to cook the other bits, and it cooks in around 45 minutes. A great addition to any meal plan!
Second, there’s so little washing up, which is always great!
Third, you can easily add different veggies and use different types of chicken or potatoes. If you can roast it, you can use it!
Fourth, it’s easy! Tray-baked chicken and vegetables have got to be one of the easiest dinners going.
What is Peri Peri Seasoning?
Peri Peri, itself, is a particular South African Chilli made famous by Nando’s.
A peri peri seasoning is a mix of different spices. You can make your own, but I buy Schwartz spice jar, which isn’t crazy spicy and is easy to use in a huge range of recipes to add flavour to your basics!
Ingredients for Peri Peri Chicken Traybake
When I make this Peri peri chicken tray bake (or piri piri chicken), I use:
Mini Chicken Breast Fillets – I love these. They cook really fast and are great for kids. You can also make peri chicken breasts with full breasts. Just bake them for longer and check that they are cooked through and piping hot before serving.
Baby Potatoes
Peppers – I use a mix of different coloured bell peppers.
Red Onion
Vine Cherry Tomatoes – The vine bit isn’t essential, and if you do use them, you can remove them from the vine if you prefer. Mixed tomatoes are great, too – I love the yellow ones.
Cooking Oil – Whatever you’ve got. I generally use vegetable oil, but olive oil or any other cooking oil is fine too.
Peri Peri Seasoning – Store-bought is quick and easy, but you can make your own if you prefer.
Can You Use Sweet Potatoes?
Yes, this one-tray peri peri chicken recipe would be great with sweet potatoes too, either instead of or with baby or new potatoes. Just peel and chop them and use the same as the baby potatoes. Just make sure they are soft before serving.
Can You Use Chicken Thighs?
Yes, you can make this peri peri chicken traybake recipe with thighs. I love chicken thighs, they are cheap, and the flavour sticks to the skin, which gets all delicious and crispy.
Use thighs like the mini fillets, but make sure you bake them for at least 10 minutes longer and check that they are cooked through and piping hot before serving.
This baked peri peri chicken breast recipe is easy to adapt, and you can use pretty much any chicken, as long as it’s cooked!
Peri Peri Chicken Sides
What to serve with peri peri chicken? This baked peri peri chicken recipe has it all. Potatoes, vegetables, and meat. You can serve it on its own without needing to add any sides at all.
But we sometimes serve our peri peri chicken bake with corn on the cob because the kids love it, and halloumi cheese because I love it!
Peri Peri Chicken Traybake
Ingredients
- 2 Tablespoons Cooking Oil
- 500 g New or Baby Potatoes (Chopped in half)
- 1 Red Pepper (Deseeded and cut into large slices)
- 1 Yellow Pepper (Deseeded and cut into large slices)
- 1 Green Pepper (Deseeded and cut into large slices)
- 2 Red Onions (Peeled and cut into 8 large chunks)
- 500 g Mini Chicken Breast Fillets
- 250 g Vine Cherry Tomatoes
- 3 Tablespoons Peri Peri Seasoning
Instructions
- Preheat the oven to 180 Degrees C (fan-assisted).
- Place the potatoes, peppers and onions in a large mixing bowl and drizzle over 1 tablespoon of oil.
- Add 1 Tablespoon of Peri Peri Seasoning.
- Mix well, so that the potatoes and vegetables are well coated in oil and seasoning, adding a little more if desired.
- Tip onto a large baking tray.
- Bake for 20 minutes.
- While the veg is baking, place the mini chicken fillets in the now empty mixing bowl.
- Add the rest of the oil and peri peri seasoning.
- Mix well, until coated, adding a little more oil or seasoning if desired.
- Leave to one side while the veg and potatoes bake.
- After 20 minutes, remove the tray from the oven and toss carefully with a spatula.
- Carefully nestle the chicken fillets on top.
- Bake for a further 20 minutes.
- Remove from the oven, and nestle on the tomatoes.
- Return to the oven and bake for a further 5 minutes.
- Check that the chicken is thoroughly cooked and piping hot in the centre before serving, returning to the oven if necessary.
Notes
- You can use different peppers and potatoes and add veg like courgettes if you prefer.
- You can also use large chicken breasts, but these will take longer to cook, and you may want to add them from the beginning of the bake, turning halfway through when you toss the vegetables and potatoes.
- I buy peri peri seasoning in jars with other spices, but you can make your own. There’s a great recipe here.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
