In a deep roasting tray, add the chicken and brush with the za’atar and oil mix then scatter sesame seeds over top. Lastly, add the chickpeas and garlic and bake for 30–40 mins.After 30 - 40 mins, take the garlic out of the roasting tray and set it aside.Now, brush the chicken with the za’atar oil at the bottom of the roasting tray.Return the chicken to the oven for a further 15–20 mins.
In a pestle and mortar, pound the garlic into a paste, then scrape it into a bowl and mix in the yoghurt.Serve on chickpeas, with the garlic yoghurt and mint leaves scattered on top.