Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt, pepper, and optional cayenne in an electric blender or food processor and process until a smooth paste is formed.
Rub the paste on the chicken and refrigerate for 1 to 2 hours.
Place the chicken in a roasting pan and place the lemon wedges among the pieces (or in the cavity if using a whole chicken), squeezing a little lemon juice over the chicken.
4 lbs chicken, 2 medium lemons
Bake in a preheated 400F (200C) oven (or grill over hot coals) until the juices run clear when the thickest part of the thigh is pierced, about 1 hour (2 hours if using a whole chicken).
Remove from the oven and let stand for 10 minutes before serving.
Served with a refreshing Apricot relish is the perfect finishing touch.