# Components:
→ 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 - 5.3 ounces cherry tomatoes, halved
→ Garnish
13 - Fresh coriander or parsley, chopped (optional)
14 - Lemon wedges, to serve
# Directions:
01 - Preheat the oven to 400°F with rack positioned in the center.
02 - In a large bowl, toss the chicken thighs with piri-piri seasoning, olive oil, smoked paprika, salt, and pepper until thoroughly coated on all sides.
03 - Arrange the sweet potatoes, red onion, and both bell peppers on a large baking tray. Drizzle with a small amount of olive oil and scatter the sliced garlic over the vegetables. Toss to combine and spread in a single even layer.
04 - Nestle the seasoned chicken thighs among the vegetables with skin-side facing up.
05 - Roast in the preheated oven for 30 minutes.
06 - Add the cherry tomatoes to the tray and return to the oven for an additional 10 minutes, or until the chicken is cooked through with juices running clear and the vegetables are golden and tender.
07 - Garnish with chopped coriander or parsley and serve immediately with lemon wedges.
