I'm roasting some bone-in split chicken breasts in the oven. It looks good so far, but there are only 10 minutes left of cook time and the skin still looks soft, not deliciously crispy and crunchy ala the recipe photo. Can I turn on the broiler to crisp up the skin, or will it dry the meat out? I am a noob when it comes to larger pieces of poultry.

Thanks!