Roast Butterflied Chicken with Broccoli Cauliflower Cheese

Steps

1. oven grill to high. Line two oven trays (one with a lip) with baking paper. Bring a large pot of salted water to the boil. Set aside a medium casserole dish.
2. Pat chicken dry with paper towels and place, skin-side-up, on prepared tray (with a lip). Drizzle with oil and season with salt. Grill for 3-4 minutes, until skin is lightly golden. Remove from oven and turn oven temperature to bake 220°C. Mix all chicken rub ingredients together in a small bowl.
3. Make two slash marks with a sharp knife on each thigh, spread chicken rub over chicken and push some into each cut. Roast for 30-35 minutes, or until chicken is just cooked through, basting occasionally with the juices. Remove from oven, cover with foil and set aside to rest for 5 minutes.
4. Toss potatoes with oil on second tray and season. Cook (on rack above chicken) for about 30 minutes, turning once to ensure even cooking. Cut broccoli and cauliflower into florets. Cook cauliflower in pot of boiling water for 3 minutes. Add broccoli and cook a further 3 minutes.
5. Drain veggies and transfer to reserved dish. Melt butter in a small pot on medium heat. Whisk in flour and cook for about 1 minute, until it turns a sandy colour. Reduce heat, add milk in thirds, whisking for 2-3 minutes, until smooth and sauce has thickened.
6. Remove from heat, add ½ cup of cheese, salt and season with pepper then stir until smooth. Pour cheese sauce over dish with veggies and sprinkle over remaining cheese. When potatoes and chicken have finished cooking, turn oven grill to high and grill veggies for 2-3 minutes, until cheese is golden.
7. cut chicken into eight pieces and serve on a platter (pour resting juices over) with baby roasties, for everyone to help themselves. Serve broccoli and cauliflower cheese on the side.