Mix spices and honey: In a bowl mix cayenne pepper, paprika, ginger, pepper, cloves, salt, and honey. If the honey is too thick (it has to be a bit on the runny side), you can microwave it for 20 seconds, or add a tablespoon of hot water and mix well).
Season chicken: If you wish, you can strip the chicken of all fat, but don't remove the skin. Personally I find the chicken turns out much juicier with the fat, as most of it drips into the pan during cooking. Scrub with lime juice.Season the chicken with the honey and spices mix. Cover and let it rest for at least an hour in the fridge, discard any liquids that have oozed out.
Cook: Place the chicken skin-side up on a baking tray with a wire rack (Amazon affiliate link). Roast the in the oven pre-heated to 350 ºC [175 ºC] until the internal temperature reaches 175°F [80°C] measured in the thickest part of the thigh, or until you cut one in half and the juices run clear (about 35 minutes).
Serve: Serve chicken with the potato wedges or side of your choice.
For the potatoes
Ready the potatoes: Peel and wash the potatoes. Cut into thin wedges, about 0.5 in [1.5 cm] at the thickest. Mix with the oil until they are coated all over. Season with salt and garlic powder.Place on a baking pan that fits alongside the chicken one.
Cook: Roast in the oven on another tray alongside the chicken for 35 minutes. Remove from the oven. Taste the potatoes to make sure they are cooked throughout. Return to the oven for another 10 minutes if they need it.