Originally Posted by ChefJune
imho 175 is overcooked.
I do it differently. I start with a 350 oven, and roast the bird on each side for (depends on the size of the bird) about 35-40 minutes. Then I turn the oven up to 400 and the chicken on its back and finish roasting for about 25-30 minutes. I roll the chicken in olive oil before I start, and I baste up until after I turn the chicken tummy-up.
My "Perfect Roast Chicken" is posted somewhere on this site, and it always yields a crispy-skinned chicken. You can also fine the recipe here
Crispy roast chicken as demonstrated on Cook's Country on PBS:
Roast the chicken at a very high temperature (475 degrees) to render the fat quickly and to keep the meat from overcooking.
Flip the chicken several times during roasting so that each side is exposed to maximum heat.
Lance the chickenís skin before cooking so that the rendering fat can escape.
Dust the chicken with cornstarch, which will combine with the rendering fat to turn the skin crisp.