Will a rimmed sheet pan work, and how do I keep the skin from sticking, I can never flip Chicken without leaving the skin behind?

A rimmed baking sheet would be perfect for this recipe. You need something to hold the grease.

As for the release problem: food will release metal when it has formed enough of a crust. So if the skin will not release from the pan, it is not ready yet, ie. the crust has not formed. Let it bake until it releases on its own. You can also mitigate the sticking by using aluminum foil that is non-stick (I think Reynold's heavy duty foil has a non-stick side).

I think this might work so you should go for it.