I think you can go for it, but remember that chickens are not only smaller birds, but have some important physical differences from ducks and geese. Ducks and geese are waterfowl, and have a much thicker layer of fat under the skin than a chicken does. So when cooking, make sure not only to adjust time for the size of the bird, but also for that lack of fat in the chickens.
The recipe states to roast at 400 for the first 30 minutes, and I'm not sure whether this is to make the skin crispy, or to help the extra fat render, or perhaps both, but I've never had problems getting my skin crispy on a chicken cooking at an even temp. I also never cook my birds breast down.