Totes. It’s a total falsehood to think that cooking the meat makes it safe: It’s the build up of toxins that you need to worry about and holding meats at less than 140º for nine hours+? NO thanks. But you started with cooking the outside first so you lessen the odds of bacteria growth and toxin buildup most likely.
And sous vide chicken? yuck. I don’t care for the texture.
Found what looks like a killer roast chicken recipe from Pepin on that sous vide article though. Quick-Roasted Chicken with Mustard and Garlic Recipe - Jacques Pépin