If you spatchcock or halve it - 60-90 minutes is going to way too long. Unless it's a turkey sized chickenCook it on a rack. Spatchcock the chicken or only cook a half.
Season that bird, throw it on the oven on 450 for bout 60-90min. Then broil for a quick minute or two depending on browness and crispness of skin. (Some say 500 for 45 minutes..I havent tried that yet though. I'm do that on a smoker or grill tho).
Let it rest then chop chop. You'll perfect your technique over time.
Just be careful if you use a Jerk Marinade because the sugars will burn at that temp. I used a Jerk Dry rub and complement it with marinade.
Also - the best easiest way to get crispy skin is to dry brine for a day. Mix some salt, and baking powder, rub on skin and leave it uncovered in the refrigerator for a day
Early tip for thanksgiving - do the same for the turkey but it needs 2-3 days