For a long while I roasted chickens according to packaging directions; 350F for 20 minutes for each pound. While the meat itself was moist, tender and very tasty, the skin was still pliable and fatty; we ended up pulling it off and feeding it to the pets. Then I read a recipe where the cook roasted her chickens at 450F to 500F; the only seasoning used was salt. The fat melted off the chicken and the skin was crispy, but she did warn that it caused a lot of splattering and smoking. You know I had to play with this concept of roasting chicken.
Actually, I made two chickens and one was given to my mother-in-law with a generous amount of the roasted veggies. She was very pleased.
As to the smoking and splattering the other cook warned about, I experienced none of that and probably because of the water I had put into the pan. If I wanted to have a gravy, I would have used chicken broth mixed with water; poured the after roasting liquid into a plastic container and placed it into the freezer until the fat rose and solidified. At a firm, but not frozen, stage, I would have scooped off the solid fat and then made my gravy from the remaining liquid.
There you have it, roast chicken at a higher than recommended temperature, and it is so quick, easy and extremely delicious. Enjoy!