Last, first: The burn time is dependent on how much fuel you use and whether or not it is all lit but for chicken halves it's long enough as Rich notes.
I routinely get temps of well over 400 and get them with less lump quicker than if using the WSM. For this reason I use the kettle much more often for chicken than the WSM--I like high-heat chicken.
If doing chicken halves or pieces I do not fire with the MM. I fill a chimney with lump and let it get going good about half way up the chimney (flames out the top). I split this between the sides (going back and forth to even out the partially-lit and lit distribution between the sides), put the grate on, let the fuel finish lighting, add the wood, if using, and the chicken and we're off. This gives me the high temps I seek.
On whole chicken or turkey cooks I will somewhat MM the start so the the rise is more gentle. For chicken, I will start with 1/2 baskets of unlit on each side, top with 1/2 lit and pretty much get the chicken right in there. Temps will still get fairly high (I want this) but the time is extended. I do this with large chickens, not 3-4-pounders. Those I cook as noted first. Turkeys I do more like a MM with full baskets of unlit and a few lit on top and know I will be adding unlit later.
In all cases I use the lower vents to regulate airflow/temp if needed.
Everything else applies, i.e., I prefer brined birds--whole, halved or cut up--and find a good air-drying session in the fridge beneficial. Alternatively, a marinade can work well as Rick suggests. I make mojo often or piri-piri marinade and really like both.
Because basting can be effective on fowl I often do, but this depends on how I've prepped the chicken, what pieces/parts I am using and what sort of finish I want.
Have fun Chris.