Very late to the party.

Getting the dark and white meat to each cook well is hard. Rather than hitting a crazy hot USDA approved temperature and having dry white meat, another approach is to get it "hot enough" for an extended period. The 165/170 that gets bandied about is an "instant kill" temperature. Also, temperature of the core will rise during resting as the heat migrates in from the surface.

I'm going to try to pull the bird out of the oven at 155, but I'm not the only cook in the kitchen. (When I roast a chicken just for myself, it's way less cooked than most people are used to. The breast meat is fucking incredible if it peaks at 155-160 during resting.)

Here's a good discussion of temperature. 155 for one minute will pasteurize poultry according to these guys. The main thing is to be fastidious about the germs that get spread around the kitchen while handling the raw bird.

I should go baste now.