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Preheat oven to 350 °F.
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In a bowl, add room temperature butter.
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To the room temperature butter add hot sauce, garlic powder, minced garlic, parmesan cheese, salt, and pepper. Mix until well incorporated.
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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.
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Place the rinsed whole chicken (patted dry with giblets removed) into the oven bag in a roasting pan.
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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.
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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.
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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.
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Tuck in any loose ends of the bag into the roasting pan.
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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).
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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.
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Let the chicken rest 10 minutes before serving.