Conflicting instructions from different sources: roasting chicken Thomas Keller recommends bringing a chicken to room temperature before roasting. Peter Meehan and the Lucky Peach gang recommend chilling a chicken before roasting, as a fan describes here. Either they're going for two different results, or one of them is wrong. What's going on here?
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.