Roast chicken with soft dark meat

This technique solves the problem inherent to roasting a whole chicken, where the breast is perfectly done but the dark meat is underdone or the dark meat is perfect but the breast is overcooked. By scoring the legs and cooking the chicken in a pan on the stovetop for 10 minutes before moving it to the oven, I give the dark meat a significant head start so that it is falling apart like barbecue by the time the breast meat has just barely cooked through. I m not a professional cook, just a monkey with a cam