Preparation:1 hour 20 minutes
1. Preheat the oven to 180 degrees. Rub the chicken quarters with salt, pepper, sweet and hot paprika. Place in a baking dish and bake in the oven for 35 minutes.
2. Meanwhile, pit the pumpkin, cut the flesh into thin moons (Hokkaido does not need to be peeled). Cut the peeled onion into thin strips. Cut the "caps" off the apples, remove the cores. Put the cranberry jam inside. Cover with the "caps".
3. Remove the dish from the oven. Transfer the quarters to a plate for a moment. Place the pumpkin in the dish. Top with the chicken legs, apples and thyme sprigs. Drizzle with olive oil. Bake for another 20-25 minutes, until the pumpkin is soft and the meat is cooked through. Garnish with oregano.