The best way to determine doneness is to use a thermometer. It can be a quick-read thermometer or one that heats with the bird. Position the thermometer carefully. A chicken isn't the same temperature all over when it's cooked. Ignore the color of the juices.
Conventional wisdom has it that a chicken is done when the juices at the thigh joint run clear.
This is an old wives' tale. The color of the juices in any part of the bird is not a good indication of whether it's done. Don't panic at red thigh meat. It's almost always a little pink when you first cut into the joint, even when overcooked. Don't trust the wiggle test.