I do chicken low and slow, like a couple of hours at 200 F. Pull it out, let it rest until the oven gets up to 450 F, stick it back in to crisp up the skin.
But beef, pork loin and lamb roasts I go with high heat for the most part.
Two of the best beef dishes I remember was a prime rib many years ago. We were working on a land survey job out in the boonies, camping on site. About noon we seasoned the roast very well, wrapped it in about 3 or 4 layers of foil. Stuck it in a hole in the dirt, lightly covered it with about an inch or two of dirt. Like "stolen lamb" we then built a fire on top. Kept the fire going while we worked until last light, maybe 8 - 8:30. Let the fire die and dug up the beef. It was VERY tasty.
The other was about a 3 pound chunk of beef tenderloin I did in the Weber Kettle, indirect, low heat for about an hour and a half. Wish I had taken pictures, but it had a nice smoky crust on it, inside was rather rare, the way that myself and our vet, the guest for the meal, liked.