Chicken & Sage Traybake

We always enjoy a traybake and this is a distinctly Mediterranean version, with all the herbs, olives, apricots and pumpkin. It makes a great family supper. We found that Corsicans eat a lot of pumpkin and there is lovely wild sage growing all over the island. This is good with some crusty bread or can we suggest a baked potato or two?

Chicken and  Sage Traybake presented in a rectangular oven dish

Chicken and Sage Traybake




  • 4 chicken legs or 8 thighs, skin on, bone in
  • 2 red onions, cut into wedges
  • 400g piece of pumpkin, peeled and cut into chunks
  • 4 small, ripe apricots, quartered (optional)
  • 1 garlic bulb, separated into cloves, unpeeled
  • bunch of fresh sage, roughly chopped
  • 2 tbsp olive oil
  • 50g green olives
  • salt and black pepper


  • 1 tbsp olive oil
  • juice and zest of 1 lemon
  • 1 tsp dried sage
  • 1 tsp dried oregano
  • 3 garlic cloves, crushed
  • ½ tsp chilli flakes

To serve

  • chopped sage, thyme and flatleaf parsley
  • lemon wedges


  1. Put the chicken pieces in a bowl and season them with salt and pepper. Mix the ingredients for the marinade together and pour it over the chicken, rubbing it into and under the skin. Leave the chicken to marinate for at least an hour in the fridge, but preferably overnight.

  2. Remove the chicken from the fridge half an hour before you want to cook it. Preheat the oven to 200°C/Fan 180°C/Gas 6.

  3. Spread the onions, pumpkin, apricots, garlic and sage over the base of a roasting tin and season with salt and black pepper. Drizzle over the olive oil and mix thoroughly so everything is well coated. Put the chicken on top and drizzle over any remaining marinade.

  4. Roast in the oven for 45–50 minutes until everything is tender and slightly charred round the edges and the chicken is cooked through. Add the olives for the last 5 minutes just to heat through. Serve sprinkled with plenty of herbs and with some lemon wedges on the side to squeeze over the chicken.