How does the skin turn out? How do you handle it?

You could do that, yes. Leaving the skin on does help keep the chicken really tender and -- to use a word that I try to avoid but is relevant here -- moist.

Rather than soft skin, I'd rather just remove the skin, crisp it up and serve later with the meal, like croutons.

The skin doesn't crisp -- it softens. You can eat it or not!