Vinny,I've found that lightly oiling the skin seems to do the trick. Last couple times I've made thighs+legs I've done this cooked direct at 350 for an internal temp of around 180 and the skin has been perfect.I haven't done a spachcocked chicken with the oiled skin yet but would think the same thing would work. I have done several without oiling and the skin comes out tough. (BTW I don't go over 160o for the breast)
