More important than the issue of cooking temperature is the basting. Again, this is a topic of debate! Some folks feel that basting in effect steams the chicken, and this results in a skin that's not as crispy.

They keep the oven closed throughout and don't baste until it's done. Most folks, though, feel that basting every 20 minutes or so adds a lot of flavor to the skin and a delicious crunch when it's done. Basting simply involves spooning some of the drippings in the pan over the top of the bird periodically while cooking. This will be even easier with a baster, which is simply a tube with a bulb at the end that you can use to suck up the drippings and then squirt where you want.

This makes it easier to get more of the drippings and cover the bird with them. If you take the chicken out to baste, be sure to close the oven door to keep the heat in! Basting can keep the meat moist, stop the skin from burning, and give chicken a really crispy skin, but if you overdo it a little and the skin's getting too brown, cover the chicken with aluminum foil while it cooks the rest of the way.