Chicken and Sausage Traybake
Chicken and Sausage Traybake

Ingredients

Method

  • 4 whole chicken thighs
  • 4 pork sausages
  • 500g pumpkin or squash wedges
  • 2 red onions, cut into wedges
  • 1 tsp dried thyme
  • 2 tbsp olive oil
  • 50ml red wine
  • 1 tbsp maple syrup
  • 1 tsp red wine vinegar
  • ½ tsp dried chilli flakes
  • 200g mushrooms, halved
  • Salt and pepper
  • Chopped parsley, to serve
  • Preheat the oven to 220C. Arrange the chicken skin-side up in a roasting tin, and add the sausages, pumpkin, and onions to the tin, too. Season well, sprinkle with thyme, drizzle with oil and then pour in the wine and 100ml of water. Roast for 30 mins, turning the sausages half way through.
  • Mix the syrup and vinegar and drizzle it over the ingredients in the roasting tin along with the chilli flakes. Add the mushrooms, drizzle with a little more oil, and roast for 25 more minutes. Serve with the pan juices spooned over and a sprinkling of parsley.
1 hr
4 serving
This recipe pairs perfectly with the Kumeu River 'Village' Pinot Noir 2020 from Auckland, New Zealand.

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