• Preheat oven to 425°
• In a small bowl combine crushed garlic, za'atar, 1/4 tsp salt, and 2 tbsp olive oil, stir well to combine. Pour marinade over chicken and allow to sit (in refrigerator) while you prepare other ingredients.
• Break cauliflower into florets and dice sweet potato into large wedges (if sweet potatoes are large cut in half lengthwise - like a hot dog and then in half again, cut the long wedges in half through the middle to make them shorter). Add veggies to sheet pan. Drizzle with 2 tbsp olive oil and 1/2 tsp sea salt and 1/4 tsp black pepper. Toss well to coat.
• Move veggies to the sides of the sheet pan and add chicken (with za'atar seasoning) to the middle of the sheet pan. Arrange all ingredients so they have space between them. If the pan is too crowded use a 2nd pan. If you roast veggies on a crowded sheet pan they will steam rather than carmelize.
• Roast in oven for 40 minutes tossing once during cooking.
• In the last 2 minutes of cooking, take sheet pan out of the oven and scatter diced dates on and around the chicken. Return to oven for 2 more minutes. When finished remove from oven and allow to rest for 5 minutes before serving.
• While chicken and veggies are cooking prepare the (optional) crunchy herby topping and the creamy green tahini sauce.

Crunchy Pistachio Herby Topping (optional)

• Roughly chop pistachios and parsley together (or use a food processor or mortar and pestle) add 1 tsp olive oil and a pinch of flaky sea salt

Green Tahini Sauce

• To the bowl of a food processor add tahini, garlic, parsley, lemon juice, water, and salt. Pulse until well combined and creamy, adding more water if necessary. Taste for seasoning add additional lemon juice or salt if needed.

Assemble

• Add chicken, sweet potato, cauliflower and dates to a plate, top wth crunchy herby parsley mixture and drizzle with green tahini sauce.