Sheet Pan Chicken and Potatoes

For the potatoes and chickpeas

• 1.5 lbs baby potatoes halved if large
• 1 cup chickpeas canned, drained and rinsed
• 2 tbsp olive oil
• 1 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp zaatar
• juice lemon of 1
• 2 tsp yellow mustard

For the chicken

• 600-700 g chicken thighs boneless, skinless
• 2 tbsp yogurt plain, Greek
• 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 black pepper
• 1/2 tsp cumin
• 2 tbsp water cold
• 5 garlic cloves, smashed
• 10 Medjool dates pitted, chopped

Garnishes

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