Moroccan Roast Chicken and Vegetables
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Yields1 ServingCook Time40 minsTotal Time1 hr
 34 chicken marylands
 1 zucchini, cubed into 2cm pieces
 1 sweet potato, peeled and cubed into 1.5cm pieces
 250 g cherry tomatoes
 1 red onion, peeled and cut into eighths
 1 lemon, halved
 8 Medjool dates
 Olive oil
 Sea salt
 1 cup cooked couscous, to serve
 200 g plain yoghurt, to serve
 Fresh mint, to garnish
Moroccan Marinade
 1 tbsp Ras El Hanout spice mix
 1 lemon, zest and juice
 1 tbsp honey
 5 tbsp olive oil
 2 cloves garlic, crushed
 1.50 tsp sea salt
 ½ tsp freshly ground black pepper
 ¼ tsp cayenne pepper
1

Prepare the barbecue for indirect cooking over Indirect medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

2

In a small bowl combine all of the marinade ingredients.

3

In a large bowl add the chicken and half of the marinade, toss to coat. In a separate large bowl add the zucchini, sweet potato, and red onion, toss to combine. In a separate bowl, toss the cherry tomatoes, dates and lemon halves in a little olive oil and season with salt.

4

Roast the chicken, zucchini, sweet potato, red onion and the lemon halves over indirect medium heat for 35 to 40 minutes. Ensure that there is a small amount of space around each item of food for even cooking results. 20 minutes into the cooking time add the dates and cherry tomatoes, continue to cook for a further 15 to 20 minutes.

5

Serve the chicken, vegetables and dates with couscous and plain yoghurt. Drizzle with the lemon and garnish with fresh mint.

Ingredients

 34 chicken marylands
 1 zucchini, cubed into 2cm pieces
 1 sweet potato, peeled and cubed into 1.5cm pieces
 250 g cherry tomatoes
 1 red onion, peeled and cut into eighths
 1 lemon, halved
 8 Medjool dates
 Olive oil
 Sea salt
 1 cup cooked couscous, to serve
 200 g plain yoghurt, to serve
 Fresh mint, to garnish
Moroccan Marinade
 1 tbsp Ras El Hanout spice mix
 1 lemon, zest and juice
 1 tbsp honey
 5 tbsp olive oil
 2 cloves garlic, crushed
 1.50 tsp sea salt
 ½ tsp freshly ground black pepper
 ¼ tsp cayenne pepper

Directions

1

Prepare the barbecue for indirect cooking over Indirect medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

2

In a small bowl combine all of the marinade ingredients.

3

In a large bowl add the chicken and half of the marinade, toss to coat. In a separate large bowl add the zucchini, sweet potato, and red onion, toss to combine. In a separate bowl, toss the cherry tomatoes, dates and lemon halves in a little olive oil and season with salt.

4

Roast the chicken, zucchini, sweet potato, red onion and the lemon halves over indirect medium heat for 35 to 40 minutes. Ensure that there is a small amount of space around each item of food for even cooking results. 20 minutes into the cooking time add the dates and cherry tomatoes, continue to cook for a further 15 to 20 minutes.

5

Serve the chicken, vegetables and dates with couscous and plain yoghurt. Drizzle with the lemon and garnish with fresh mint.

Moroccan Roast Chicken and Vegetables
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