I have never gone wrong using Thomas Keller’s high temperature method, which is quick for a whole chicken at 45-60mins at 450-500F. We had it last night, using an organic, free range chicken.
The Zuni method is also excellent, but a slightly more fussy cook.
And the skin isn’t as good this way, but a low temp roast - 275-300F for 2.5-4h - also yields lovely, moist chicken. (you don’t have to do all the basting in this recipe - I just included it for temp reference).
If you don’t have one yet, a probe thermometer is a good addition so you can stop cooking when the dark meat is just at temp. Visual cues and time are less reliable and can lead to drying out, possibly even more so with a free range bird.
