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Step 1
Preheat the oven to 220C/200C Fan/Gas 7.
Step 2
Mix the za’atar with the oil in a small bowl.
Step 3
Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.
Step 4
Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray.
Step 5
Return the chicken to the oven for a further 15–20 minutes.
Step 6
Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt.
Step 7
Serve the chicken on bed of chickpeas, with the garlic yoghurt drizzled over and the mint leaves scattered on top.