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Moroccan Roast Chicken and Vegetables

  • People

    Serves 4

  • Prep Time

    20 min.

  • Barbecue Time

    35 to 40 min.

Serves 4
Prep Time
20 min.
Barbecue Time
35 to 40 min.

the Ingredients

Morroccan Roast Chichen And Vegetable


  • 5 tablespoons olive oil
  • 1 lemon, zest and juice
  • 2 tablespoons Ras El Hanout spice mix
  • 1 tablespoon honey
  • 2 cloves garlic, crushed
  • 1½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 3 -4 chicken marylands
  • 1 zucchini, cubed into 2cm pieces
  • 1 sweet potato, peeled and cubed into 1.5cm pieces
  • 1 red onion, peeled and cut into eighths
  • 250 grams cherry tomatoes
  • 8 Medjool dates
  • 1 lemon, halved
  • Olive oil
  • Sea salt
  • 1 cup cooked couscous, to serve
  • 200 grams plain yoghurt, to serve
  • Fresh mint


  • 01 Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
  • 02 In a small bowl combine all of the marinade ingredients.
  • 03 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 and toss to combine. In another separate bowl toss the cherry tomatoes, dates, and lemon halves in a little olive oil and season with salt.
  • 04 Roast the chicken, zucchini, sweet potato, red onion, and lemon halves over indirect medium heat, with the lid closed, for 35 to 40 minutes. Ensure that there is a small amount of space around each food item for even cooking results. After 20 minutes of cooking time, add the dates and cherry tomatoes to the barbecue and continue to cook for a further 15 to 20 minutes.
  • 05 Serve the chicken, vegetables, and dates with couscous and plain yoghurt. Squeeze the barbecued lemon over the top and garnish with fresh mint.

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