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Sweet Chilli Chicken Traybake with serving bowls in the background.
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Sweet Chilli Chicken Traybake

Sweet Chilli is such a fab flavour. It’s perfect as a glaze for chicken thighs, veg and potatoes in this super simple Sweet Chilli Chicken Traybake.
Course Dinner
Cuisine British
Keyword baked chicken thighs, chicken traybake, sweet chilli chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 Servings
Calories 719kcal
Author Donna

Ingredients

For the Sweet Chilli Marinade:

  • 100 ml Sweet Chilli Dipping Sauce
  • 1 tablespoon Oyster Sauce
  • 1 teaspoon Ginger Puree
  • 1 teaspoon Garlic Powder
  • 50 ml Water
  • 1 kg Chicken Thighs

For the Traybake:

  • 2 Bell Peppers Any Colours, deseeded and chopped into large slices
  • 1 Red Onion Peeled and cut into 8 chunks
  • 300 g New Potatoes Sliced into 1cm rounds
  • 1 Medium Sweet Potato Peeled and chopped into 2cm chunks
  • 250 g Mixed Baby Tomatoes

Instructions

  • In a jug whisk together the chilli sauce, oyster sauce, ginger, garlic powder, chilli powder and water.
  • Place the chicken thighs in a large, sealable tub, and pour over the sweet chilli marinade.
  • Seal the tub and place in the fridge for at least 2 hours, flipping occasionally to move the sauce from the bottom if you can (not essential).
  • When you are ready to bake, preheat the oven to 180 degrees.
  • Remove the chicken thighs from the tub and place on a plate or in a bowl, retaining the leftover marinade.
  • Place all of the veg and potatoes – except the tomatoes – that you are using in a large mixing bowl and tip over what’s left of the sweet chilli marinade from the sealable tub.
  • Stir this well so that the veg is coated.
  • Tip the veg and potatoes onto a large baking tray.
  • Nestle the chicken thighs on top and drizzle over any sauce left in the mixing bowl.
  • Bake in the oven for 30 minutes.
  • After 30 minutes, remove from the oven and remove the chicken thighs to a plate or bowl.
  • Carefully toss the veg and potatoes.
  • Sprinkle on the tomatoes.
  • Nestle the chicken thighs back on the top.
  • Return to the oven and bake for a further 30 minutes before serving.

Video

Notes

  • I love using things like ginger puree and lazy chilli, but if you prefer to swap the puree for 1inch fresh ginger, grated.
  • Oyster sauce can be swapped for soy or any fish sauce.
  • I bake in this all-purpose tray (affiliate link) but any baking tray will do.
  • If you haven’t got mixed baby tomatoes, cherry or plum work well.
  • If a lot of liquid comes out of your chicken, try your best to drain as much off the tray as you can when you take it out of the oven at 30 minutes.
  • Check the largest chicken thigh is cooked through before serving.
  • If at any point your chicken skin looks too well done, loosely cover the tray with foil for the rest of the bake.