Pomegranate and sweet potato chicken traybake

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Mix the pomegranate molasses with 2 tbsp olive oil in a jug. Put the sweet potatoes in a roasting tray and toss with a drizzle of olive oil and some salt and pepper.
2. Lay the chicken legs on top of the sweet potatoes and drizzle the pomegranate mixture over everything, using your fingers to rub the mixture into the chicken skin.
3. Roast for 30 minutes, then remove from the oven and add the broccoli to the tray. Roast for another 15 minutes until the chicken is a deep golden colour, the juices run clear and the broccoli is cooked through and tender. Crumble
   over the feta to serve.