Roasted Hell of a Jelly Harissa Chicken

Ingredients:

• 4 scallions, trimmed and coarsely chopped – ½ cup
• 1 tablespoon coarsely chopped garlic – 2 to 3 cloves
• 2 teaspoons of grated lemon zest and 1 tablespoon fresh juice (1 lemon), plus 1 more lemon, peel and pith removed, cut into 1/8^th inch rounds.
• 2 to 4 tablespoons of coarsely chopped fresh ginger (from a peeled fresh 2 inch piece of ginger)
• 1 cup packed cilantro (remove large stems)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons of Harissa paste
• ½ -1 teaspoon of Kosher salt
• 1 whole chicken (3 ½ to 4 pounds) cut up
• 2 small onions cut into ¼ inch rounds
• 1/3 cup of Green Jalapeño Original Hell of-a Jelly

Directions:

1. In a food processor, pulse scallions, garlic, lemon zest, ginger and cilantro until finely chopped. Add oil, Harissa, Lemon juice, and 1-tablespoon salt; process until a paste forms.
2. Spread half of paste under and over the chicken and into any cavities. Arrange onions in a large cast iron skillet Place chicken on top, skin side up.  Let stand at room temperature for about an hour, or refrigerate uncovered, up to 8 hours.  (Bring to room temperature before roasting).
3. Preheat oven to 425 degrees and roast chicken for 25 minutes.
4. Combine Hell of-a Jelly with the remaining paste mixture. After the 25 minutes, spread the mixture on top of the chicken.
5. Continue roasting until the thermometer, inserted into the thickest part of thigh (do not touch the bone) reads 160 degrees, about 20 minuets more. Let stand 10 minutes; serve.