Sheet Pan Chicken and Potatoes

In a medium bowl whisk together the sauce for the potatoes and chickpeas: olive oil, garlic powder, salt, pepper, zataar, lemon juice and mustard. Add the chickpeas and potatoes and toss with the sauce to coat. Add the potatoes, chickpeas and sauce to the parchment lined baking sheet. Bake for 15 minutes and then remove from the oven.

While the potatoes and chickpeas are roasting, make the chicken marinade by whisking together the greek yogurt, 1/4 cup tahini, lemon juice, olive oil, zataar, salt, pepper and cumin. Then whisk in 1 tbsp more tahini and 2 tbsp cold water, whisking to combine and until it thickens slightly.

To a medium bowl add the chicken thighs, smashed garlic cloves and half of the tahini sauce (set half of the tahini sauce aside). Toss to coat everything well.

Remove the potatoes and chickpeas from the oven after 15 minutes and add the tahini chicken to the sheet pan, nestling in between the potatoes and chickpeas. Sprinkle the chopped dates over top of everything on the pan and bake for 20-25 more minutes or until the chicken thighs are cooked through.

Drizzle the rest of the tahini sauce over the cooked chicken thighs. Mix together the chopped parsley and dill and a drizzle of olive oil and top the finished dish with that mixture.