Golden brown and crispy on the outside, but tender and juicy on the inside

To get a marinated chicken to be golden brown on the outside, maybe a bit crispy, and tender and juicy on the inside, which is a better approach:

1. Cook it on high heat until it browns, then cover it and cook it on very low heat until it cooks.


2. Cover it and cook it for a couple of hours on low heat, then uncover it and blast it on high until it browns.


3. Other...

In the past I've cooked it on extremely low heat, circa 190 celsius, for three hours, uncovered. It's tender and juicy, but it doesn't crisp.