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Preheat the oven to 220C/200C Fan/Gas 7.
Mix the za’atar with the oil in a small bowl.
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.
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.
Return the chicken to the oven for a further 15–20 minutes.
Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt.
Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top.