Roget-
One trick that will produce crisper skin is to prep the poultry ( wash it, trim, season, etc..) then place it un-coveredon a wire rack over a pan in your fridge for at least 24 hours. Preferably 48.
Then - cook as you normally would. Let me assure you, it will NOT dry out in the fridge if you do as described above. Only the surface - or in this case - the skin - will lose water, and thus - be crisp when you cook.