This is how I make the turkey for Friendsgiving every year—it's so much faster, the skin gets so much crispier all while staying so juicy!
I'm going to do this with a whole chicken, sounds yummy!!
I’ve done this several times, with large roasting chickens as well as small turkeys. I still brine for 6-10 hrs to enhance moisture as the high temp can dry out the bird. I will sometimes use a smoker to keep the “smoke” of the high temp out of the house. If your oven isn’t squeaky clean you may have to deal with “smoke”indoors