Moroccan Roast Chicken and Vegetables | The BBQ Barn

Ingredients

• 5 tbsp tablespoons olive oil
• 1 lemon, zest and juice
• 2 tbsp tablespoons Ras El Hanout spice mix
• 1 tbsp tablespoon honey
• 2 cloves garlic, crushed
• 5 ½ tsp teaspoon sea salt
• ½ tsp teaspoon freshly ground black pepper
• ¼ tsp 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 g grams cherry tomatoes
• 8 Medjool dates
• 1 lemon, halved
• Olive oil
• Sea salt
• 1 cup cup cooked couscous, to serve
• 200 g grams plain yoghurt, to serve
• Fresh mint