Traybake:

700g baby perla potatoes

2 punnets ripe NZ Hothouse ManukaTom or Cherry Tomatoes

½ tsp smoked paprika

6 skin-on, bone-in chicken thighs

2 sprigs fresh oregano, leaves picked + extra to garnish

3 fresh chorizo pork sausages (about 200g)

½ cup white wine or rose

To Serve:

125g stracciatella cheese

1 handful ripe NZ hothouse cherry tomatoes, cut in half

Chilli flakes & a pinch of smoked paprika, to garnish

Preheat your oven to 220°C bake. Set aside a large roasting dish.

Traybake: Add the baby potatoes and tomatoes to the large roasting dish. Sprinkle over the smoked

paprika, drizzle with a little olive oil and season well with salt. Toss together. Nestle the chicken thighs,

skin side up, into the roasting dish. Drizzle chicken thighs with some olive oil and season with salt and

pepper. Squeeze the sausage meat out of the skin of the chorizo sausages, and break the sausage meat up

into small chunks. Arrange chorizo around the chicken in the roasting dish. Sprinkle over the oregano

leaves, then pour over the wine around the chicken (not on top of the chicken skin).

Bake for around 60-80 minutes, basting the chicken halfway through cooking, until the potatoes are

tender and the chicken is very golden brown. The liquid in the roasting dish should be reduced and

thickened.

Serve: Dollop the stracciatella over the traybake and scatter over the halved cherry tomatoes. Garnish

with some oregano leaves, chilli flakes and a pinch of smoked paprika.

Recipe credit: Melie's Kitchen