Thanks folks, I coated the chicken with olive oil, pepper, dash and a little salt. I also got that mixture under as much of the skin as I could. I did not brine it, as I try to keep the salt level low. I didn't use butter; I'll have to try that under the skin next time. If that doesn't do it, I'll go up to the rack.
I'm liking the Vortex and trying to do more than just wings, as some have said that's all it's good for. So far, I've done wings and drumsticks with coals in the middle, this bird as pictured, and a pizza (twice) on the rack with the coals reversed. So far, the results have been great, with the skin on this whole bird being the only issue. It was still really good, just not great.