Sheet Pan Chicken and Potatoes

For the potatoes and chickpeas

• 1.5 lbs baby potatoes (halved if they are on the larger side)
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp zaatar
• juice of 1 lemon
• 2 tsp yellow mustard

For the chicken

• 600-700 g boneless, skinless chicken thighs
• 2 tbsp plain greek yogurt
• 1/4 cup Tahini
• 1 tbsp Tahini
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp zaatar
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 2 tbsp cold water
• 5 garlic cloves, smashed
• 10 pitted medjool dates, chopped

Garnishes

• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• olive oil