Conflicting instructions from different sources: roasting chicken
One is pointless, and the other is very specific.

Keller's approach - bringing the chicken out of the fridge 45 minutes before - is pointless, because there's no way in hell any significant proportion of a chicken is going to get from fridge-cold to room temperature in 45 minutes, or any other time that still allows it to be safe to eat. Point 1 in this article from the Food Lab is about steak, but that only reinforces my point. If a steak barely warms up after 1.5 hours, a chicken will do no better.

The Lucky Peach approach seems to be using the fridge mainly to dry out the skin in order to give a crispy result for that particular 'lacquered' recipe. That approach may well work for a chicken without all the lacquer as well.

Personally, I go more or less straight from the fridge and use a digital probe thermometer to ensure I don't overcook the bird, and have generally very satisfactory results.