Looks great!
If you're unsure about your thermo, give the probe a dunk in heavily-iced water, and make sure the calibration is good.
Location is key, too! Bones will get hotter than the flesh, so it could have been reading a bone, or in a shallower part of meat that was up to temp.
It also could have been a very, very young, moist chicken. It takes months for chicken bones to fully develop, and often they're slaughtered inside of about eight weeks of age; because of this, the bones are really porous, and they can leech myoglobin into the meat around them, dying it faintly red. That's why the "red around the bone" principal is largely ignored these days.
Hope this helps!
Again, great looking bird!