Mix the above ingredients into a marinade and dilute with a little water.

Wash the chicken with hot water, cut it up, I cut it into thighs / legs, chest, wings and back. However, I make soup out of the back and the wings, they don't come on the tin with me. Place the chicken pieces on the tray or in the tin. Place the Hokkaido wedges, lemon quarters and halved cocktail tomatoes in between. Spread the rosemary sprigs over the chicken / vegetables. Pour the marinade over them.

Fry in a preheated oven, 190 ° top / bottom heat, for about 45 minutes. Pour the juice over once while frying. When browned and crispy, remove from the oven and serve with some rice or baguette. The pumpkin / chicken mix is ​​irresistible to me.