Moroccan Roast Chicken and Vegetables

  • Prep Time
    20 mins
  • Cook Time
    40 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 3-4 chicken marylands
  • 1 zucchini, cubed into 2cm pieces
  • 1 sweet potato, peeled and cubed into 1.5cm pieces
  • 250g 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
  • 200g plain yoghurt, to serve
  • Fresh mint, to garnish

 Moroccan Marinade:

  • 2 tablespoons Ras El Hanout spice mix
  • 1 lemon, zest and juice
  • 2 cloves garlic, crushed
  • 1 tablespoon honey
  • 5 tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper


Step 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.

Step 2
In a small bowl combine all of the marinade ingredients.

Step 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.

Step 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. 

Step 5
Serve the chicken, vegetables and dates with couscous and plain yoghurt. Drizzle with the lemon and garnish with fresh mint.