Add the olive oil to the roasting pan and heat on the stove top. Add the whole chicken to the pan and brown on both sides.
While the chicken is browning. In a bowl add the coconut milk and enough milk (regular, almond, soy) to make 3 cups of liquid. Stir in the spices and the lime zest.
Once the chicken is browned add in the baby potatoes and garlic. Pour the coconut milk over the chicken. Cover the roasting pan with a lid and bake at 375 for one hour.
After an hour remove the lid and roast until done. Checking for doneness with a meat thermometer. My almost 6-pound bird took 2 hours total to roast.
Remove the chicken to a cutting board to rest. While the chicken is resting. Remove the potatoes from the coconut milk mixture and flatten each potato slightly. Just enough to break the skin.
Drizzle with a little olive oil and sprinkle with salt and pepper. Return to the oven and bake at 500 degrees for about 10 minutes or until the edges are slightly crispy.
Once the chicken has rested remove from the bones and place on a serving platter, along with the roasted potatoes.
Use the coconut milk mixture to drizzle over the chicken and serve.