How to get a juicy and colored, crispy roast chicken at the same time?
I provided this answer a couple of years ago for a similar (but not a dup) question: https://cooking.stackexchange.com/a/25668/6279

Soak cheesecloth in melted butter and drape it over the bird prior to putting it in the oven to roast slowly. This will capture the juices making your chicken moist. 30 minutes (or so) prior to finishing remove the cheesecloth and return the bird to the oven to reach that golden color. The butter will help crisp up the skin as well.

I would recommend an oven temp of 275°F (135°C) until the internal temperature of the breast is @145°F (63°C) and allowing it to reach 165°F(74°C) after the cheesecloth has been removed. An important part of this is to use internal temperature as your gauge to when it is done. If you simply watch the clock you may get lucky, but your results won't be consistent.