In a small bowl, mix the salt, five-spice powder, and black pepper.

Carefully loosen the chicken's skin without tearing it. Rub half of the salt mixture under the skin of the chicken, spreading it evenly.

Rub the remaining salt mixture all over the outside of the chicken.

In another bowl, mix the melted butter and half of the hoisin sauce until well combined.

Brush the butter-hoisin mixture all over the chicken, making sure to coat it evenly. Let the chicken marinate in the refrigerator for at least a few hours, preferably overnight.

Preheat your oven to 400°F (200°C).

Place the spatchcocked chicken on a baking sheet lined with parchment paper, with the wings tucked underneath to prevent burning. (Something I forgot to do in my video!)

Brush the chicken with a little more hoisin sauce.

Roast the chicken in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.

About 5-10 minutes before serving, brush the chicken with a final layer of hoisin sauce for added flavor.

Remove the chicken from the oven and let it rest for a few minutes before carving. Serve hot with my cucumber chili crunch salad and some rice!