Preheat the oven to 200°C.
Season chicken with salt, pepper, and oil in a roasting tin and cook for 60 minutes.
Mix garlic, chillies, ginger, oil, vinegar, soy sauce, Tabasco, paprika, oregano, sugar, lime zest, and juice in a bowl.
Spread three-quarters of the sauce over the chicken and add onions and potatoes to the tin.
Season vegetables and roast for another 40-50 minutes until chicken juice runs clear.
Transfer chicken to a plate to rest under foil and keep vegetables warm in a separate dish.
Simmer remaining sauce with stock in the roasting tin while scraping the base.
Whisk lime juice, sugar, and olive oil together and toss with salad leaves.
Carve the chicken and serve with roasted vegetables, salad, and the warm sauce.