I finally tried a technique I found on the web for the best, juiciest roast chicken with the crispest skin ever and it did indeed deliver on its promise. Roast the 4-5 lb chicken at 500 for 10 minutes a pound. That's it. No brining, no flipping over, no turning down the temp. No nothing. You can season with salt and pepper and stuff the cavity if you want.
Downside is your oven will smoke a little from the splattering burning grease and it can make a bit of a mess. So turn turn off the fire alarms and set your oven to autoclean before you go to bed. After 30 minutes I opened the doors and windows and turned on the fan. The smoke wasn't that bad.
So it was fantastic chicken, super duper juicy, but really who wants to deal with the smoke and grease. I'm not sure if I'll do it again.