Is it safe to eat a chicken that leaked a ton of red fluid after roasting? I just roasted a small chicken, and after taking it out of the oven after about 1 1/2 hours, a large amount of watery, red fluid leaked from the bird. 

Did I somehow mess up cooking the chicken? Is it edible?

The chicken was cooked, alone, in the oven at a temperature of 180 Celsius (356 Fahrenheit). There was nothing else done to the chicken (no brining or anything).
Based on the given information, it does not sound like the chicken was actually cooked as planned; maybe the oven's thermometer is off, or there is another problem.
It sounds like raw meat juices (water and myoglobin, not blood, and I cannot remember the technical name for this fluid just now). If the oven was truly at 180 C (about 355 F), this would have evaporated or the heat would have destroyed the red color.

Since the chicken was held at unknown temperatures for an extended period of time, I wouldn't risk eating it.

I would recommend discarding this chicken immediately, and buy an oven thermometer immediately, to check its calibration, and if it is off, get it serviced.