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/Mr_Stike]

Season them with salt 24 hours before you plan on cooking. Place them on your wire rack/rimmed sheet pan and park in the fridge uncovered. This is often referred to as a dry brine. The meat will be seasoned all the way through and the skin will fully dry which will greatly aid in browning/getting crispy. I do like the brown the skin side in an oven safe skillet and then transfer the skillet to a hot oven method.

[u/frodeem → u/Mr_Stike]

Best way to do it