There are debates as to the best temperature to cook at and how long to roast a chicken?.

The traditional temperature used to be 350 to 375, but there are many folks who insist a high temperature results in a better-tasting bird with moister and more flavorful breast meat. You may have noticed that sometimes when you get breast meat from a roast chicken, it's too dry. It seems a higher temperature and faster cook time can prevent this.

Some recipes call for a temperature as high as 500, but this can result in a smoky kitchen and a slightly charred skin.

Some folks like the charred skin, some don't, but a good compromise might be to cook at 400 until done. (Note: if you do cook at 500, wrap some aluminum foil around the wingtips and drumstick ends first, or they will burn). You can also cook at 375 or 400, but turn up to 450 for either the first 15 minutes or last 15 minutes of cooking to get the same effect.