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.