Roast Chicken with Hot-Sauce Butter
['3 ounces orange Scotch bonnet or habanero chiles (about 10)', '1 orange bell pepper, halved, seeded, coarsely chopped', '4 1x3 inch strips orange zest', '4 tablespoons St-Germain liqueur, divided', '2 tablespoons kosher salt, divided, plus more for seasoning', '1 garlic clove, smashed', '1 cup Champagne vinegar', '2 teaspoons cornstarch', '4 tablespoons unsalted butter, softened, divided', '1 3-pound chicken, cut into 4 pieces, backbone removed', 'Freshly ground black pepper']
Wearing gloves, halve and seed chiles. Purée chiles, pepper, zest, 2 tablespoons liqueur, 1 tablespoon salt, and garlic in a blender. Transfer to a bowl, cover with plastic wrap, and let ferment at room temperature for 12 hours.
Purée chile mixture in a blender with vinegar, remaining 2 tablespoons liqueur, and remaining 1 tablespoon salt until smooth. Set a fine-mesh strainer over a small saucepan. Strain mixture, pressing on solids. Heat hot sauce over medium heat. Stir cornstarch and 2 teaspoons water in a small bowl until smooth. Whisk cornstarch mixture into hot sauce. Simmer, whisking constantly, until thickened, about 2 minutes. Whisk in 3 tablespoons butter. Season to taste with salt. Keep warm.
Preheat oven to 450°. Season chicken with salt and pepper. Heat remaining 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Cook chicken, skin side down, until golden, about 5 minutes. Turn chicken and cook 6 minutes. Remove breasts from pan and transfer to a plate. Place skillet in oven and roast legs for 12 minutes. Return breasts to skillet; roast until legs and breasts are cooked through, about 10 minutes longer. Serve with hot-sauce butter.
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