Let’s start cooking! 

• Preheat oven to 180 C. Take a large roasting tray with raised edges and lightly rub with olive oil or otherwise prep so it doesn’t get too sticky
• In a mug whisk together the extra virgin olive oil, balsamic vinegar and honey.
• Peel and chop the onions into eighths. Wash the pumpkin and cut into large chunks. Break the head of garlic in to individual cloves, but do not peel.
• Place the chicken pieces, pumpkin, onion and garlic into the roasting tray. Pour the oil mixture all over and use your hands to rub the mixture over everything, then spread it all out evenly over the roasting tray.
• Season liberally with salt and pepper, then finish by sprinkling over the dried sage.
• Place in the oven and roast for approximately 60 minutes or until the chicken skin is turning nice and dark golden brown, the vegetables are soft and the whole thing smells heavenly.
• Serve immediately

LIFE HACK
When you’re serving or storing, don’t forget the delicious pan juices. Use these as a sauce or if you’re storing it, pour it all in to a little jar. It will turn into a delicious jelly-like substance (it’s all that nourishing bone broth, gelatinised) – you can melt it down for a sauce or use it to flavour other dishes as a stock paste.