• 4 chicken legs or 8 thighs, skin on, bone in
• 2 red onions, cut into wedges
• 400g pumpkin, peeled and cut into chunks
• 4 small ripe apricots, quartered (optional)
• 1 garlic bulb, separated into unpeeled cloves
• 1 bunch fresh sage, roughly chopped
• 2 tablespoons olive oil
• 50g green olives
• Salt and black pepper, to taste

Marinade

• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 1 teaspoon dried sage
• 1 teaspoon dried oregano
• 3 garlic cloves, crushed
• 1/2 teaspoon chili flakes

To Serve

• Chopped sage, thyme, and flatleaf parsley
• Lemon wedges