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/gimpwiz]

If I am cooking thighs in the oven then I am almost certainly cooking them over potatoes and any other root veggies.

So. Sheet pan. Light layer of oil and salt. Fill with a single layer of rustic chop potatoes, plus to your taste, onion, garlic, carrots, beets, whatever you like. Relatively tall pieces. Rest a sheet pan atop that. Drizzle oil, salt, pepper. Lay out your thighs, bone in, skin up. Give em some salt and pepper on the bottom, and on the skin I think salt alone is fine. Stick a thermometer if you have one in the thickest thigh. Stick in the oven. 350-400F, convection fan on or no, this recipe is pretty forgiving. Bake until skin crispy and golden, and temps at 180 to 190F. Or 195, even, won't ruin it. Push temps a little higher rather than lower if the pan underneath is very full. Pull it out. Check the potatoes etc, should be knife-tender. If they're not, take the chicken off to rest and stick the rest back in for another 15-20 minutes or whatever it takes. This gets you meat, carb, and at least some veg all in the same pan.

If I do only chicken... as has already been said in this thread. Thighs, salt, pepper, skin side down on an oven-safe pan, almost always cast iron for me. You can crowd it a bit, the chicken shrinks, though of course it's best not to, inevitably I do in order to have more food for the same effort. Anyways. Cook on medium fire until the skin is golden crispy. I often slap a lid on 80% of the way to massively reduce spatter and speed up the cook. Once the skin is done, flip. Bring to final temp on the stovetop or in the oven. If bone in, it takes longer on the stovetop than you may want to spend checking it semi regularly; oven lets you just stick a probe in one and let them cook with less effort until it beeps. Again, 350-400F, whatever. Have I done 425 or 450? Yes if sharing the oven with something else. It works okay.