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Begin by preheating your oven to 400 °F.
Wash and scrub your potatoes really well, and pat to dry.
Tip: I keep the skin on for a crispier potato.
Slice your potatoes into wedges by chopping the potato in half lengthwise. Place cut side down and slice in half lengthwise again to create quarters. Depending on the size of your potatoes, you may need to cut them one more time, lengthwise to create a wedge.
Tip: see video for a visual.
Add your potato wedges to a large bowl and then add your olive oil.
Toss to ensure the olive oil covers the potatoes evenly.
Add all of your potato spices and mix to coat well.
To a greased baking dish or sheet pan, add your potatoes and spread evenly.
To the the same bowl, add your chicken thighs.
Add the olive oil and chicken spices, and toss to combine.
Nestle the chicken onto the potatoes.
Bake in the oven for 25-40 minutes, or until the potatoes and chicken are fully cooked.
While the chicken and potatoes are cooking, prepare your rosemary lemon tahini dressing by adding all of the ingredients to a small bowl and mix to combine. Add a few splashes of hot water to thin out the consistency to your liking.
Taste for additional seasoning.
Once the chicken and potatoes are fully cooked top with fresh parsley, lemon wedges and your rosemary lemon tahini dressing. Enjoy!