Preheat the oven to 180 degrees. Rub the chicken quarters with salt, pepper, sweet and hot paprika. Put in a baking dish and place in the oven for 35 minutes.
Meanwhile, remove pumpkin seeds, cut the flesh into thin moons (Hokkaido pumpkin does not need to be peeled). Slice the peeled onion into feathers. Cut off “caps” from the apples, remove the core. Put cranberry jam inside. Cover with “caps”.
Remove the dish from the oven. Put the quarters on a plate for a while. Arrange the pumpkin in the dish. Put chicken legs, apples and sprigs of thyme on the pumpkin. Sprinkle with olive oil. Roast for another 20-25 minutes, until the pumpkin is soft and the meat is roasted properly. Garnish with oregano.
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