Make the vegetables while the chicken is cooking

5. Mix butternut squash with a little olive oil salt & pepper and put it into roast for 15/20 mins until slightly caramelised & tender.
6. Mix the onions with the reserved marinade & roast for 10 mins until slightly crisp on the edges. set aside once done
8. Boil potatoes until just done. (5/7 mins)
9. Boil broccoli for 1 or 2 mins. Drain & rinse in cold water so it keeps its colour.
10. Take the chicken out of the oven after 1 hr; baste with juices
11. Add potatoes to the bottom of the tray, sit the rack with chicken on top; roast both for a further 30 mins, basting once after 15 mins
3 Assemble your veg while the chicken rests.

12. Mix the cabbage and butternut squash in a bowl. Add 2 tbs of olive oil and the feta and a few grinds of black pepper. Mix well. The crunch of the finely diced cabbage works well against the soft & sweet roasted butternut squash topped off by the creamy salty feta and olive oil. The colour looks stunning!
13. Mix the onions broccoli & potatoes; arrange on a platter. All the flavours blend and melt in your mouth.
4 Options and Leftovers

Its a lovely roast to enjoy at the weekend. Just double the veg portions and buy a large chicken if you want to feed 4 or 5 people. You will need to cook the chicken longer of course but the veg should all take the same time.
If there is leftover chicken, there are lots of ideas - just search leftovers on my website and you will see a few options
Keywords:
Roast chicken, Sunday roast, roasted butternut squash, roast potatoes, red onion, zaatar, lemon, feta, red cabbage, tender stem broccoli.