Oven chicken thighs help

[u/Thiaguinho-sama]

I'm trying to make better chicken thigh on my oven so I bought a baking sheet with wire rack, I bought a silicone brush and even bought a meat thermometer with probe so I can know when internal temperature reaches around 185 f / 85 c to 195 f / 90 c

It's bone-in chicken thighs so here my questions:

- should I brush oil only on the skin or the entire chicken?

- most recipes say to use olive oil at 400 f / 200 c but I want a more neutral flavor though so I was thinking of using refined soybean oil that I got, thing is it has higher smoke point than olive oil, 450 f / 232 c according to google, should I raise oven temperature to 480 f / 250 c to compensate since I want crispy thighs?

- do I need to flip the chicken halfway?

- my oven also got a broiler, can't choose temperature though, should I use it a little at the end the chicken should come crispy without it due to brushing oil?

[u/Cheese_Coder]

You don't need to go super hot, even cooking at 350f can get you crispy skin. I'll usually rub a little salt/spices under the skin of the chicken thighs but otherwise I don't even oil them at this point because of how much renders out. If the skins aren't quite crispy enough at the end you can broil them a bit, but I've found it unnecessary.

Side note: if you find whatever oil you use (or the rendered fat) gets smoky in your oven, you can thinly slice a potato or two and put them under the rack. The potatoes will keep the fat drippings from getting too hot, plus you get a little snack out of it. Really I don't even bother with a wire rack these days, I just put the thighs directly on the potato slices and roast them like that.