1. In a small bowl, mix salt, pepper, paprika, minced garlic, ginger, and cumin. Add olive oil and blend to make a paste.
2. Preheat oven to 425 degrees Fahrenheit.
3. Place chicken in two large roasting pans. Rub paste all over chicken, coating both over and under the skin.
4. In a separate bowl, mix tamarind paste, cranberry juice, orange juice and honey. Pour mixture over chicken. Scatter lemons and whole garlic around chicken.
5. Cover chicken and cook for 45 minutes. Uncover and cook for 20 more minutes until lightly browned and caramelized. Serve warm with juices.