If you roast a chicken long and slow at 300°, the meat stays juicy, moist, and succulent, but the skin stays pale and soft. If you roast a bird at 450°, until it's crisp and golden, you'll lose juices, and, depending on the chicken, the white meat could dry out. Testing one of our many recipes, we found a happy medium: For chicken with crispy, golden skin and tender, moist meat, split the difference: Roast it at 375°.