Chicken can be a very tricky meat to figure out on your own. Many cooks have, at some point in time, paid for a cooking class to get a good recipe from a tried and true winner. I will say for a fact that we were TERRIBLE chicken cooks until we took a class (two actually). I wouldn't say we're masters still at this point, but I consistently get bite through skin with tender/moist chicken, and I wouldn't have the process I use now if I hadn't taken a class.
With that said, you will get some suggestions on here in that realm, but many cooks are not going to give up their whole process because they either have hundreds of hours into their own special way of doing things, or hundreds of dollars into a class.
As for the picture, I agree with Jason that it appears you're not leaving enough skin on the meat.