Start by placing the chicken breasts in a dish. Drizzle over the olive oil and sprinkle with peri peri seasoning. Make sure to turn the chicken over a few times, ensuring it is fully coated in that spicy goodness. Set aside to marinate briefly, allowing the flavors to meld.
If the chicken has been marinating in the refrigerator, take it out to come to room temperature. This step is crucial as it helps the chicken cook evenly.
Preheat your oven to 450ºF/230ºC. This high heat is essential for roasting the chicken to perfection.
While the oven is heating, peel the onions and cut them into quarters. Their natural sweetness will develop beautifully during roasting.
Next, cut the sweet potatoes into wedges. Aim for uniform sizes to ensure even cooking. The caramelization on these during roasting will be divine!
Take a large sheet pan and arrange the sweet potato, onion, and mini corn on the cobs in a single layer. This allows for even roasting and enhances the flavors.
Drizzle another tablespoon of olive oil over the vegetables and sprinkle with the remaining tablespoon of peri peri seasoning. Toss them lightly to coat.
Pop the sheet pan in the oven and roast for about 25 minutes. This gives the veggies a head start.
After 25 minutes, remove the sheet pan from the oven and carefully rearrange the vegetables slightly to create four spaces for your chicken breasts.
Finally, add the well-marinated chicken breasts to the sheet pan. Return it to the oven for another 16 to 18 minutes until the chicken is cooked through and reaches an internal temperature of 165ºF/74ºC.
Once done, serve hot with lemon wedges, fresh cilantro, and slices of red chili for garnish. Enjoy!
