Fold wings of chicken across back with tips touching.
Tie drumsticks to tail.
Place chicken, breast side up, on rack in shallow roasting pan.
Mix 1/4 cup margarine, the paprika and 1/4 teaspoon ginger; generously brush over chicken.
Roast uncovered in 375° oven, brushing with margarine mixture 2 or 3 times, until thickest parts are done and drumstick meat feels very soft, about 1 1/4 hours.
About 15 minutes before chicken is done, rinse pea pods under running cold water to separate; drain.
Cook and stir onion, turmeric and 1/4 teaspoon ginger in 2 tablespoons margarine in 10-inch skillet over medium heat until onion is almost tender, about 3 minutes.
Stir in pea pods, mushrooms, salt and lemon juice.
Cook uncovered, stirring occasionally, until pea pods are hot, about 5 minutes.
Stir in cherry tomatoes; heat just until hot.
Serve vegetables with chicken.