Oh, absolutely, if you want super cracker/paper-crispy chicken skin, that’s what you do, or you can also employ a fan to speed things up. But who has that kind of forethought? 
**Is there any use for the lower temperature oven settings? **
I think the most universal use for them is getting up to the temp you actually need to use.
I have frequently dried herbs by setting the temp about as low as it will go. also works for making onion flakes, drying veggies for storage in general.