Preheat the oven to 450°F. Pat the chicken dry with paper towels and salt and pepper inside and out, and then truss the chicken. Using kitchen twine, tie the wings and legs to stay close to the body, this will help the chicken to cook evenly while roasting.
Place a quartered lemon inside the cavity and place in roasting pan. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and baste the chicken with the juices and let it rest for 15 minutes on a cutting board then remove the twine.
While chicken is roasting, cover the tomatoes with water in a saucepan, bring to a boil and cook on medium for 10 minutes. Remove the tomatoes from pan, purée in food processor and set aside. Feel free to use canned, diced and cooked tomatoes if you prefer.
In a large sauté pan add 2 tbsp oil and add garlic and cook until golden brown. Add the almonds, raisins, onion, banana, and bread (I used a slice of sourdough) and sauté for several minutes. Add more oil if needed to not stick in pan. Set aside when golden brown. Add the sesame seeds to the same pan and toast until golden brown, be careful not to burn. Set aside.
In a food processor add the cinnamon stick, cloves, peppercorns and parsley and 1 cup chicken broth. Process until blended. With motor running, add sesame seeds and process until smooth. Add the other cup of chicken broth and add all sautéed ingredients and pulse until combined. This should be a thick sauce. If too thick ad more stock if needed.
Add 3 tbsp oil to sauté pan add contents of food processor and cook for 5 minutes, stirring to make sure it does not stick to bottom of pan. Add the puréed tomatoes and stir, cook another 8 minutes until reduced slightly and thickened.
To serve, pour sauce over the carved, roasted chicken. Garnish with raisins, silver almonds, sesame seeds and pickled, sliced jalapeño rings.