Wash the chicken and pat dry.
Mix together chili powder, ginger, garlic paste, pepper, jeera, honey, vinegar, butter and salt into a smooth paste.
Apply the chili paste all over the chicken, into the crevices and under the skin wherever there are gaps. If you have extra marinade remaining, you can use it to brush the chicken while it cooks.
Cover and marinate the chicken for at least 2 hours or overnight. I highly recommend marinating it overnight in the refrigerator.
If you leave it in the fridge, remove it 45 minutes before cooking to let it come to room temperature.
Use an oven proof baking dish and add potatoes, onions, garlic and lemon slices to the bottom. Tie the chicken legs together with a kitchen string (as shown in the picture) and transfer it on top of the veggies.
Bake in a preheated oven at 200C/392F for 65 minutes. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush in the last 5 minutes.
Once cooked, let it rest for 10-15 minutes.
Serve with all the veggies at the bottom of the pan. Don't forget to squeeze out the garlic and lemon on top of the chicken for an extra kick!