First of all, the chicken should have a strong roasted taste, rather than a baked one. Then, although this sounds obvious, a great roast chicken should taste like chicken. Last, the meat should be moist and tender. You'd think the last thing I'd want to do after serving up such a feast was to cook for myself, but I craved a simple roast chicken. Most cookbooks recommend roasting chicken at 350 to 375 .
Food is roasted when it's cooked uncovered in a high, dry heat.
By using a very hot oven, you'll ensure that the skin of the chicken is seared, thereby locking the juices and the flavor inside the bird. This guarantees a tender, juicy, and delicious chicken. The other reason to use a high temperature is that it will give a unique roasted flavor to the dish. Second, do not cover the food during roasting. I know that this is often contrary to grandmother's recipes, but it is vital.