Don't want to dry out the bird
Dont cover it. It will cool. Reheat at the last minute 350 oven
Yes but be careful -- "a few hours" is too long in the danger zone.
I recall that Cook's Illustrated found that the best way to keep roasted chicken skin crispy was to leave it uncovered in the refrigerator for 24 hours before cooking. Apparently this is a technique used for Peking duck as well. Might be too late this time, but maybe next time...