best way to cook cheap chicken thigh? Tried baking on a rack, and turned out dry

Please don't say to buy more expensive chicken. This is what I have to work with.

after marinating for a week with soy sauce and garlic and some spices, I baked chicken thigh on a rack at 400F for 30 minutes, and a lot of water came out in the pan below, leaving the chicken dry af inside. Seems the water washed out a lot of seasoning as well.

even online recipes call for more cooking time, e.g. 400F for 45 minutes! i'm surprised if they don't come out with dry-ass chicken too.

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How do you best handle these water logged chicken thighs so the inside doesn't turn out so dry and bland? Lower baking temp for much longer time?

submitted by /u/pman6
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