In a bowl, mix together tomato paste, red pepper paste, yogurt, ginger garlic paste, paprika, salt, garlic powder, onion powder, cinnamon powder, cumin and coriander powder, lemon juice, olive oil, honey, and sumac until well combined.

Place the whole chicken in a large bowl or ziplock bag and coat it generously with the marinade.

Cover and refrigerate overnight for best results.

On the day of baking, preheat your oven to 180°C (350°F).

In a large baking dish or roasting tray, add the cubed potatoes and toss them with any leftover marinade from the chicken bowl.

Place the marinated chicken on top of the potatoes in the tray.

Pour 1 cup of chicken broth into the bottom of the tray to keep everything moist during baking.

Cover with foil and bake for 1 hour.

After 1 hour, remove the foil and bake for another 10–15 minutes until the chicken is golden and crispy on top.

Rest for 10 minutes before carving and serving with the roasted potatoes.