Preheat the oven to 425°F (220°C). Wash the chicken and pat it dry with paper towels.
Peel (optional) and cut the Yukon Gold potatoes into quarters, wedges, or thick slices so they are a similar size for even cooking.
In a large mixing bowl combine the oil, Greek yogurt, minced cilantro, lemon juice, tomato paste, minced garlic, and the spices (1 teaspoon each of cumin, chili powder or smoked paprika, coriander, garlic powder, black pepper, and salt). Mix until smooth.
Add the chicken pieces to the bowl and rub the marinade all over each piece, including under the skin when possible, until evenly coated.
Arrange the seasoned chicken and potatoes in a medium roasting pan in a single layer. If any marinade remains in the bowl, rinse it out with a few tablespoons of water and pour the liquid over the potatoes and chicken.
Tightly cover the pan with aluminum foil and bake for 60 minutes at 425°F (220°C).
Remove the foil and broil (or bake at high heat) for 3–5 minutes, watching carefully, until the chicken skin is charred and crispy.
Garnish with extra cilantro and lemon wedges, then serve.
