Looks pretty normal to me too. The drumstick at the top might look what it looks like when they get bruised just before or just after slaughter. Wash that leg under a running tap and see how much blood you can squeeze out, that might give you an indication as to whether it got bruised, or not bled out properly maybe.
But all in all, your picture doesn't look abnormal. I've had some chickens with really thick and really red skin, usually around the leg part and the back. First time I saw it, I thought the bird had some sort of skin condition, but the meat was fine. I usually skin the birds, unless I do several in one go, then I might heat up water to pluck them. I have also eaten that thick skin on one or two occasions, just as a test because I don't care much for the skin. It was fine. It was however slow-cooked as soup and coq-au-vin, don't know how tough it would be if you fry or roast it.
I actually want my meat redder (and tougher) than what you buy in the supermarket, so I make sure my birds get their greens every day and do plenty of running around. That makes for a remarkable difference. CX reared fast, in a small space, look and taste completely different from CX that you make run for their food. The last brahma I butchered looked almost purple under a dark yellow, and quite thick, skin. The meat-mutt I did at the same time had a nice red color and a pale, rather thin, skin. They look nothing like the whitish chicken you buy at the supermarket.
There's a picture on here with a reddish looking bird next to a dark grayish one if I remember right, but can't remember where exactly I saw it. That shows you a great contrast, but still completely normal. I've seen it here several times, but for the life of me I can't remember in what context.
Like I said, to me your picture looks quite normal. If you don't trust it, you can always feed those parts to your dog. Which you should always do with foodstuff you doubt. Unless you're starving and need whatever protein and calories you can find to sustain yourself.
I have eaten some questionable food in some questionable places on this globe, and it's fine, people can take far more than what they give themselves credit for. But in times of plenty, I'll throw a drumstick or filet out completely instead of cutting the bad parts out and eating the leftover bits that can pass. Depending on the situation at hand that might be wise or not, use common sense and sound judgement. Good luck.
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