Real Foody

Unless your chicken was badly contaminated before it was frozen,or you're planning to make chicken tartare :-), you'll be just fine. Why? Bacterial growth is a (nonlinear) function of temperature. From Modernist Cuisine, at a constant temperature of 68 degrees (the chicken's surface temp that is) it takes 18 hours to reach unsafe levels of salmonella. And your chicken's was likely considerably colder for much of the resting time. The "4 hours at room temperature" that is often quoted is assuming a worst case of a room temperature of 107 degrees and a food item that's already at that temperature.

It sounds somewhat like the Joel Robuchon technique of rotating meat multiple times while roasting it in an oven. This also gets a bit of the rotisserie effect of hot fats flowing from the hotter parts of the meat to the cooler parts and compensates for hot spots in an oven. Not sure whether taking it-and-out of an oven without rotation would work (i.e. the rotation may be the most important part, not the in-and-out).