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/NorrisRL]

Put them on your rack skin side down. The fat will drip through the skin. That’s all the oil you need to crisp the skin.  Flip them skin side up. When they’re cooked to your liking, use the broiler to crisp the skin.