Blend all marinade ingredients into a fine paste and adjust seasoning.
Pat chicken dry, rub with marinade, and chill for one hour if possible.
Preheat the oven to 180°C.
Bake chicken for one hour, covering with foil after 15 minutes to prevent burning.
Preheat oven to 220°C and boil potatoes in salted water for seven minutes.
Heat 100ml oil in a roasting tin in the oven for five minutes.
Drain potatoes, shake in the pan to roughen edges, and coat in hot oil with salt.
Roast potatoes for 50-60 minutes at 220°C until golden and crisp.
Rest the cooked chicken for five minutes while straining roasting juices into a pan.
Mix spices together and sprinkle over potatoes before serving with chicken and juices.