How to minimize smoke/liquid output when roasting chicken?
As far as smoking: Use a roasting rack in the pan, and put enough water in the pan to not allow the dripping fat to burn. Keep the chicken above the water and check the water level during roasting.

As far as the liquid exuded: Be sure that you are using a chicken that has not been "pre-basted" (injected with a flavor/sodium solution). Slash the skin of the chicken, especially the dark meat, before roasting. That will give extra liquid an avenue for escape. Don't slash the breast meat, as that will likely dry out the chicken before it is done.