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.