I'll opt (with thighs, especially) for a substantially higher temp, as much as 425F, uncovered, and a decent thermometer. That approach helps keep the meat juicy, helps crisp skin, and reduces cooking time substantially. Remember that pulled from the oven at 150F, and left to sit covered with foil, the internal temp can rise to 160F.

Be sure and let the raw "parts" come close to room temp before cooking and season plus oil the exteriors