For a long time I was strictly a "boneless-skinless chicken breast and nothing else" person. All my former impression about dark meat was being of weird spongy texture, oily, with an unpleasant strange smell.
Cristiano was always in disagreement with my observation, and when we were at an Indian restaurant one time, I tried a Tandoori which was made with thigh meats. It was really flavourful, good firm but tender texture, not at all spongy. I really liked it. Then Cristiano pointed out, that probably all my bad experience with dark meats are from eating those badly raised/fattened chicken a la KFC, and the meat from chickens that had been healthily cared for are of much higher quality.
So Cris got more thighs from a butcher with good reputation, and made a roast, and yes indeed, it was bursting with flavour with pleasant texture.
So by now I figured out, it all depends on the quality of the meat. If it comes from a good source, dark meat can be also very tasty.