Core the pumpkin, peel the Hokkaido and leave it unpeeled) and cut into thin wedges. Quarter the tomatoes. Peel the shallots and cut in half if necessary. If you want, you can peel a few cloves of garlic and add them.
Line a baking sheet with parchment paper. Spread the pumpkin wedges, shallots and the dried and fresh tomatoes on the tray and brush with a little oil from the dried tomatoes, then season with salt and pepper and sprinkle with the herbs.
Mix the honey with 3 tablespoons of olive oil until smooth. Rub the chicken legs with salt and pepper, then brush the honey-oil mixture on all sides and place on the vegetables.
Cook at 190 ° C fan oven for approx. 40 minutes. Halfway through the process, you can coat the legs with the marinade again. Depending on the degree of browning, regulate the temperature towards the end. I would not reduce the time so that the poultry is really cooked.
We had rice with it, but other side dishes are also possible.
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