Place lime juice, vinegar, oil, garlic, bell pepper, onion, salt sweet paprika, sugar, cumin and black pepper in a small food processor or blender; blend until smooth.
Remove any excess fat and leftover pin feathers and pat the outside of the chicken dry. Slightly loose the skin of the chicken with a spoon, if desired. Place chicken a gallon zip-top freezer bag.
Add marinade to the chicken in the bag. Seal the bag and massage the chicken to coat in the marinade. Refrigerate at least 2 hour or up to overnight.
Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
Preheat oven to 475º F/ 240°C.
Remove chicken from the marinade, shaking excess and discarding the marinade. Optional: use kitchen string to tie the drumsticks together. Place breast-side up into baking tray or roasting pan.
Roast in the preheated oven for 20 minutes. After 20 minutes, reduce temperature to 350º F/ 180º C and continue roasting until chicken reaches an internal temperature of 165º F, about 1 hour, 10 minutes. Baste the chicken halfway through cooking. NOTE: If the chicken is getting too brown to your taste cover the top with foil, leaving space between the top of chicken and foil tent for heat circulation.
When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board or plate to rest for 10 minutes or so. Cover it with a layer of tin foil and a tea towel to keep it warm.
Drizzle the chicken with the mojo, if desire. Serve.