Both look great! Interesting you cook your chicken at 275-300 and up to 200 deg. I’ve always done thighs at 225 to 165. Juicy but not crispy skins, so I’ll have to give that a try!
I'm all about crispy skin on chicken! Taking dark meat to 200 or so doesn't dry it out like it would breast meat, but makes it fall apart tender, which is the way we like it. Big tough cuts of meat like pork shoulder, brisket, etc. really need "low and slow" to break down all that connective tissue slowly over time. Ribs tend to be better cooked that way as well. But I say crank the chicken up, get it to your desired temp (165 for white meat, 200 for dark, if you're cooking separate pieces), and enjoy that crispy skin...thanks for watching!
