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Set a rack in the center of your oven and preheat the oven to 425 degrees F.
Prepare the marinade. In a large mixing bowl, add the lime juice, olive oil, garlic, tomato paste, Baharat, and red pepper flakes. Mix to combine.
Season the potatoes with kosher salt and toss them with about ¼ cup of the marinade mixture and arrange them, along with the shallots, in the bottom of a lightly oiled baking pan (I used a 9”x13” cast iron pan).
Place the baking pan with the potatoes and shallots on the center rack of your heated oven. Bake for 15 minutes.
Meanwhile, pat the chicken dry and season on both sides with kosher salt, then add the chicken to the mixing bowl and toss until the chicken is well-coated with the marinade. Set aside for 15 minutes or so.
Heat a small skillet over medium-high heat and add the sesame seeds. Toss constantly until the seeds gain a little color. This will not take long. Sesame seeds burn very easily, so don’t leave them unattended. Set aside once toasted.
Carefully remove the baking pan from the oven and nestle the chicken between the potatoes and shallots. Return the baking pan to the oven and cook for about 30 minutes or until the chicken is fully cooked through.
Remove from the heat and finish the chicken with a generous sprinkle of toasted sesame seeds and parsley. Enjoy!