Wash the chicken inside and out, then rub with olive oil and salt. Place the chicken on a roasting dish in a baking dish. Cook at 220 degrees for about 20 minutes so that the fat can drain off.
Meanwhile, peel the pumpkin, scrape out the seeds and cut the pumpkin into 4 cm cubes. Remove the loose skin from the onion, but not the whole skin. The skin is only removed before serving, so the onion is better protected. Wash and halve the onion. Peel the garlic cloves.
Take the chicken out of the oven, drain the fat. Place the onions in the baking dish, cut side down, then spread the pumpkin and garlic around them. Put the baking dish back in the oven. Cook the chicken and pumpkin vegetables at 200 degrees circulating air for about 50 to 60 minutes.
Finely grate the zest of the lemon, squeeze the juice and mix both with the chicken stock. Brush the chicken regularly with the liquid and leaked gravy.
Arrange the chicken and vegetables on a platter, removing the peel from the onions.
Pour off the gravy into a saucepan, add the rest of the chicken stock with rosemary and apricot jam, season with salt and pepper and simmer briefly. Bind too much liquid with 1 teaspoon starch. Serve the sauce with the chicken.
Rice goes well with it, which has been steamed translucent in a dash of pumpkin seed oil before cooking, but the dish actually doesn`t need a side dish.
If you like it even more lemony, slide thin lemon wedges under the chicken`s skin before it goes into the oven.
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