For a juicier finished product, YES.
There is ALWAYS a rest needed to allow the molecules to slow down and let the juices redistribute into the fibers of the meat so they don't OOZE out all over the plate when carving.
For a 1/2 chicken, I'd give it the same amount as a steak, say 10 minutes. The chicken will hold heat longer than the steak too, being a large piece of meat with more mass and thickness.
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