God dammit! Got all the way to the last post before I realized it was zombie chicken. Also, I’m very disappointed that nobody has yet mentioned “I thought that was milk! My cones, Jerry! My rods and cones are all messed up!”
Zombie chicken, but I’ll say 450 for one hour is the way to go.
You are not looking hard enough.
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There are so, so many ways to make a delicious, moist roast chicken. For me, it depends on whether I am cooking other things in the pan with the chicken (potatoes and root vegetables), how much advance time I give myself, whether or not I want gravy.
Big things for me are loosen the skin and season under the skin, and roast vertically.
This is correct, too, of course. 
But I likes my crispy skin! Favorite part of the chicken. (And, I swear, the chicken itself seems moister cooked fast than slow.)
yeah I went to the one in kokomo Indiana and loved the food and the fact they had a full arcade with every star wars game ever made in it even the pinball ones … I went there like 8 times that trip…
Try fast, then slow. A short burst at the highest temperature your oven can go, then turn off the oven. Also, if you’ve the time and the room (bonus of inheriting my daughter’s old dorm fridge), season the skin with salt and a small amount of baking soda and let sit uncovered overnight (or all day if you do it in the morning). Or you could spatchcock the bird, and cook it on the lowest rack under the broiler - constant direct heat.
Not only is roast chicken moist and delicious, many chefs and foodies believe roast chicken is the acid test for a quality restaurant. Many delicious recipes, Google “epicurious roast chicken” for many tasty variations.
I buy a quality bird, brine it in kosher salt, spatchcock it, loosen the skin and rub butter mixed with lemon, mustard and herbs beneath. I spray the bottom of the roasting pan with oil, add thinly sliced potatoes and cover them with Parmesan cheese, and put the bird in a rack above so the juices drip onto the cheesy potatoes. It’s easy, and heavenly.
“Keep Fuckin’ That Chicken!”
I do know fast and slow, but all fast (I feel) comes out more to my liking. I’m just not much a fan of poultry slow cooked. High heat all the way for me when it comes to birds.
Story of my life bro. Let’s get beers.