Moroccan Roast Chicken and Vegetables

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Moroccan Roast Chicken and Vegetables

  • Prep Time
    20 Minutes
  • Cook Time
    40 Minutes
  • Total Time
    60 Minutes
  • Servings
    4
  • Difficulty
    Easy

Ideal for


  • Charcoal

  • Weber Q

  • Gas

Ingredients

  • 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 eights
  • 1 Lemon, halved
  • 8 Medjool dates
  • Olive oil
  • Sea salt
  • 1 Cup cooked couscous, to serve
  • 200g Plain yogurt, 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
  • 1/2 Teaspoons freshly ground black pepper
  • 1/4 Teaspoon cayenne pepper

Method

  • Step 0
    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 1
    In a small bowl combine all of the marinade ingredients.
  • Step 2
    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 3
    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 4
    Serve the chicken, vegetables and dates with couscous and plain yogurt. Drizzle with the lemon and garnish with fresh mint.

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