Preheat oven to 350°F.
Combine chutney, honey, soy sauce, TABASCO® Sauce, and salt in medium bowl. Rinse chicken with water; drain well.
With chicken breast-side up, lift wings toward neck, then fold back under to stay in place. Starting at neck end, carefully loosen skin by pushing fingers between skin and meat on breast and thighs. Gently push half of chutney mixture between skin and meat, being careful not to rip skin. Fold neck skin under chicken; fasten to back with skewer. With string, tie legs and tail together.
Place chicken, breast-side up, on rack in roasting pan. Brush chicken with remaining half of chutney mixture. Roast chicken about 1 1/2 hours. Start checking doneness during last 15 minutes of roasting. Chicken is done when thickest part of thigh exudes clear juices when pricked with fork and thermometer registers 170°F to 175°F. When chicken turns golden, cover loosely with tent of foil.
Remove skewers and string to serve.
Makes 6 servings.