Rinse chicken pieces under cold water and pat dry thoroughly with paper towels. Trim excess fat and, if desired, score the skin lightly in 2–3 places to allow marinade to penetrate.

Mix marinade

In a bowl large enough to hold the chicken, combine 1 tbs olive oil, lime juice, orange juice, minced garlic, ground cumin, dried oregano, smoked paprika, ground coriander, chili powder, salt, black pepper, and honey (if using). Whisk until smooth and well combined.

Marinate chicken

Place the chicken pieces in the bowl or a resealable plastic bag. Pour the marinade over the chicken, rubbing it under the skin where possible and all over the surface. Seal or cover and refrigerate for at least 1 hour, preferably 3–6 hours. For best flavor, marinate up to 12 hours; do not exceed 24 hours.

Roast / Finishing

Preheat oven and prepare vegetables

When ready to cook, preheat the oven to 425°F (220°C). Toss the onion wedges, red pepper strips, and halved tomatoes with 1 tbs olive oil and a pinch (about 1/4 tsp) of salt and pepper. Spread the vegetables in an even layer in a large roasting pan or rimmed baking sheet.

Arrange chicken

Remove chicken from the marinade, letting excess drip back into the bowl. Arrange the chicken pieces skin-side up on top of the vegetables, spacing them so air circulates. Reserve remaining marinade but discard if it touched raw chicken (or boil it for 2–3 minutes if you plan to use as a sauce).

Roast

Roast in the preheated oven for 35–45 minutes, until the skin is browned and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). If the skin isn’t crisping enough, broil on high for 1–3 minutes while watching closely to avoid burning.

Rest and garnish

Remove the pan from the oven and let the chicken rest for 5–10 minutes to redistribute juices. Spoon the roasted vegetables onto a platter, place chicken on top, sprinkle with chopped cilantro, and serve with lime wedges.

Optional pan sauce

If you reserved marinade and boiled it to make it safe, or if you want a quick pan sauce: transfer pan juices to a small saucepan, add 1/4 cup chicken stock or water, bring to a simmer and reduce 3–4 minutes until slightly thickened. Taste and adjust salt, finish with a squeeze of lime, then spoon over chicken.