Thoroughly coat sweet potato in oil and herb blend and place on a large baking tray in hot oven for 30-40 minutes, turning once or twice, until golden.
Dust chicken pieces with herb blend then wrap in parma ham. Place on a baking tray also, and bake for 20 minutes, turning once.
For dip, combine yoghurt, lemon juice, tahini, garlic and salt.
Notes
Leftover chicken pieces are great for picnics or lunchboxes.