Ramadan recipe: Honey roasted vegetables and chicken

Ingredients:
Butternut Squash - 100 grams
Broccoli - Few florets
Sweet Potato - 01 piece
Fennel root - 01 piece
Asparagus - 4 pieces
Small Red Onion - 1 piece
Carrot - 02 pieces
Aseel Olive oil - 3 Tbsp
Rosemary - few sprigs
Salt- to taste
Chicken - 800 Grams
Honey - 100 Ml.
Mustard - ½ Tsp
Garlic - Few cloves
Method:
Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
Combine butternut squash, carrots, sweet potato, Fennel and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt, Honey, mustard, garlic, rosemary and ground black pepper to taste.
Then put it on a roasting pan & roast it for 20-25 minutes at 220 degree C then serve hot with vegetables.

• Ramadan Delight