CC's option is a good one. Another is the high temp option many like with turkeys. With a high temp option you start with a hot oven, say 450F or even higher, for short period. 10 minutes for a chicken is likely plenty, I use 20-25 minutes for a turkey. This with give you color but will also tend to seal the bird. Now drop the temp and lightly foil the breasts. Lightly only to not hold in steam or you may lose your crisp. I usually drop the temperature to about 250F until the internal temps are up.
This form is designed and often promoted for turkey when the question is asked high or low temperature roasting, this answer is both. It works well with turkey because the skin is almost waterproof and means no need to baste, the bird becomes self basting. It will work similarly with chickens but you need to watch the thermometer more closely. With the smaller mass it is easier to miss your target temps. I would tend towards larger roasting birds with this method, well with any roasting bird I would look for big, plump birds that have been allowed to develop fat pads for a better chance at a juicy product.