I have confirmed that my roast chicken from last night was medium rare. I had it in the oven for an hour so i could've sworn it was/should be done but alas it contained bright red marks on the inside (fresh blood) and the meat was sort of rubbery and harder to pull off the bone. Tasted ok (didn't taste much though, maybe too little salt used) but even with some suspicion i ended up eating the whole thing. Mainly because i knew it was about 80% cooked and that it was free range so i thought it'd be safe enough to eat.
I could eat it like that, but i like my chicken well cooked and crispy so i shall not be making the same mistake.