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.
In a small bowl combine all of the marinade ingredients.
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.
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.
Serve the chicken, vegetables and dates with couscous and plain yoghurt. Drizzle with the lemon and garnish with fresh mint.