Overcooking Chicken and Internal Temperatures

I know there are plenty of things that affect meat's (in this question's case, chicken) juiciness and texture, but how much of a difference does the internal temperature make, and by how much?

I was aiming to hit 165 for some roasted birds last night but they were pulled out of the oven at 185 degrees instead, and seemed absolutely fine (yay!).

So was I lucky or would you have to have a bigger difference (like 20+ degrees from the recommended safe internal temperature), or did my brining step save it from drying out?

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