Preheat your oven to 425 F degrees. Spray a deep baking sheet pan with cooking spray or a large skillet that can hold the chicken.
Prepare butter mixture: In a small bowl add the butter, hot and spicy sauce and poultry seasoning. Whisk or mash with a fork or spatula until well combined.
Spatchcock chicken: Place the chicken breast-side down and the legs towards you on a large cutting board. With a pair of kitchen shears, cut up each side of the backbone, cutting through the rib bones as you go. Open the chicken to loosen up the breast soft bone and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see photos above). Cut the wing tips off - optional - you may cut them after to avoid the meaty part of the wings to overcook.
Season the inside of the chicken generously with smoked paprika, salt, and pepper, then flip it over so that the breast side is up.
Run your fingers under the skin - loosen up the skin on the thighs and the breasts.
Apply half of the butter mixture under the chicken skin (breasts and legs) and spread the rest of the mixture over the top of the bird.
Place the chicken in the prepared pan and bake uncovered for 45 minutes or until it registers 165 to 170 F on an instant-read thermometer. (consider building a wall with aluminum foil to avoid the fat from splattering inside the oven and creating smoke.)
Remove the chicken from the oven and let it rest at room temperature for about 15 minutes before carving and serving.
Optional: To make the sauce, pour the fat from the chicken in a saucepan. Bring the fat to a boil under medium heat. Add ½ cup of white wine, and 1 cup chicken broth low sodium. Taste for seasoning and adjust with salt and pepper or Noubess Poultry Seasoning and Noubess Mango Hot and Spicy Sauce as needed. Add one small onion, sliced and continue to boil until the sauce has reduced to at least half.
Cut up the chicken in pieces and place in a large pan. Pour the sauce over the chicken pieces and serve immediately.
The time can vary if using a different size chicken.
Add olives, cornichons, or capers to the sauce.
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