Preheat oven to 350 °F.
In a bowl, add room temperature butter.
To the room temperature butter add hot sauce, garlic powder, minced garlic, parmesan cheese, salt, and pepper. Mix until well incorporated.
In an oven bag, add coconut flour and shake to coat the inside of the bag. This will prevent the bag from bursting during cooking.
Place the rinsed whole chicken (patted dry with giblets removed) into the oven bag in a roasting pan.
Starting at the neck end, slide your fingers under the skin of the breast to loosen the skin from the breast to form a pocket. Be careful not to rip the skin.
With either your hand or a spoon, put half of the softened butter mixture between the skin and the breast meat. Rub the other half of the butter mixture over the outside of the chicken.
Close the bag securely with the ties that came with the oven bag. Cut six ½ inch slits in the top of the bag, this will allow steam to escape from the bag so the bag won’t burst during cooking.
Tuck in any loose ends of the bag into the roasting pan.
Bake for about 1 ½ hours (or until a meat thermometer placed in the thigh reads 170 °F or until the juices run clear when pierced).
If it did not brown in the bag you can cut open the top of the bag and return to the oven for a few minutes to brown the top of the chicken.
Let the chicken rest 10 minutes before serving.