Want to know a surefire solution for juicy white meat in your roasted chicken? During the “resting” phase (the 10-15 minutes you wait before slicing/carving the full roasted chicken), rest the bird breast-side down. This will allow all of the juices to flow back down and accumulate in the chicken’s breast. Easy peezey!
Source: Phillip May, in How to Break an Egg by the editors, contributors and readers of Fine Cooking magazine (p. 222).