From America's Test Kitchen Season 7: Summer Cooking
We first threw out the idea of a sticky sauce, substituting a robust dry rub (brown sugar, chili powder, paprika, and pepper) that reproduced the flavors of a good barbecue sauce. We partly solved the flabby skin problem by diligently trimming the chicken pieces as well as by slitting the skin before cooking (which allowed the excess fat to render). But the skin was still flabby from the moisture contributed by our traditional brine (we brine most poultry for better flavor and moister meat). We tried eliminating the brine, adding salt to the rub, and applying it the night before. Sure enough, when we oven-roasted the chicken the next day, we found the meat well seasoned throughout and very moist. Best of all, the skin was flavorful, delicate, and definitely not flabby.
If you plan to serve the chicken later on the same day that you cook it, refrigerate it immediately after it has cooled, then let it come back to room temperature before serving. On the breast pieces, we use toothpicks to secure the skin, which otherwise shrinks considerably in the oven, leaving the meat exposed and prone to drying out. We think the extra effort is justified, but you can omit this step. This recipe halves easily.