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.
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 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.
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.
Roast the chicken, zucchini, sweet potato, red onion, and lemon halves over 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.
Serve the chicken, vegetables, and dates with couscous and plain yoghurt. Squeeze the barbecued lemon over the top and garnish with fresh mint.
