Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Place chicken on baking sheet and brush tops and bottoms with oil. Sprinkle on salt and pepper and cover each chicken piece with za’atar.

Bake for 20–25 minutes.

Meanwhile, place all sauce ingredients in a blender and blend until smooth. Taste and adjust salt or lemon as needed. (You don’t need all the tahini sauce for this recipe. Save in the fridge for future use, to drizzle on roasted vegetables or salads or use as a dip for raw veggies, pita, and even challah.)

Pour a bit of green tahini sauce on the bottom of a serving dish. Top with chicken pieces and serve with extra tahini on the side.