Re-heating roast chicken

[Imafairy]

Am having roast chicken tonight, however because I won't have time to cook it tonight (baths, stories, general chaos chex-Fairy!) I am cooking it now.
Can I heat it up in the oven this evening so that it will stay crispy (and without giving us food poisoning!), and if so, for how long?
TIA

I would carve the chicken before reheating because if you leave it whole, it will have to be in the oven for ages to reheat the bits closest to the bone and it will dry out. To reheat chicken in the oven, I put the chicken pieces in a big glass dish (I don't see any reason why you shouldn't use a roasting tray), cover it really snuggly with foil, and I would say a good 20 minutes on med/high for legs/wings/whole breasts, less for slices of breast. It needs to be piping hot all the way through.

Depending on the size of the chicken, you've got at least an hour of roasting time - wouldn't it be easier to the have the uncooked chicken ready to stick in the oven just before your evening routine and have it freshly cooked when you are done?

You can serve roast chicken cold on warm plates and with gravy and it doesn't really matter that much that it is cold.

Agree - wouldn't reheat a whole chicken.

I often buy a ready- cooked whole chicken from the deli section of the supermarket - you can serve it cold or reheat in the oven or microwave. (I usually do microwave because my oven isn't working properly at the moment - which is why I buy a ready-roasted one). Would have thought it would be ok to do the same with one you have cooked at home?