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In a large bowl toss the chicken with chutney, 2 tablespoons of olive oil and 1 teaspoon of salt and pepper. Cover and marinate in the refrigerator for at least 1 hour up to 24 hours.
Preheat the oven to 375°F with a rack in the center position.
On a large rimmed baking sheet, toss the cauliflower and broccoli together with the remaining olive oil and 1 teaspoon of salt. Roast in the oven for 20 minutes, until beginning to soften.
Nestle the chicken between the cauliflower, topping the chicken with any leftover chutney from the bowl. Sprinkle the chicken with the remaining salt.
Cook in the oven until the chicken registers 165°F on an instant-read thermometer and the cauliflower is browned, about 25 minutes. For crispier chicken, turn the oven broiler to high and broil for 5 minutes.
Sprinkle with cilantro and thinly sliced red onion. Serve over cooked rice, quinoa or couscous.