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Blend the vegetables with yogurt, oil, and pepper paste.
Add the spices and mix.
Lay the chicken pieces on a parchment lined baking tray and spread the marinade over them.
Use your hands to get the marinade into the little crevices and under the skin, making sure you don't forget the back.
Marinate for 1 hour, then bake at 425 F for 1 hour and 30 minutes covered. Once done, let it cook uncovered or broil until the skin crisps up.
For the leftover marinade, add it to a pot on medium heat and add water to make your desired consistency. Let it bubble then serve.