Originally Posted by iammatt
One, you don't want to throw away those juices, they are flavorful. Two, the fat does not impede browning, and it is also flavorful. It is better to evaporate the juices so the flavor remains rather than throw them away, which is why you want the higher temp. Get as much rack spacing as you can.
Well, admittedly, in the quantities that I'm cooking, it does become a bit much. Literally, with the 15 thighs on the one sheet, they were basically sitting in a puddle of liquid. Even after draining it and putting it back in I had to drain it again after it finished cooking. I'm sure with the higher temp the liquid would evaporate faster, but I'm almost positive it would still impede the browning. Going to try it out tonight at 425 with a full sheet to see how it goes. Doing the carnitas again as well.
Ok, so on rack spacing: I've got 6 rack slots in the oven so top sheet at 2nd rack (don't want to put it right under the broiler element, right?) and bottom 2 below that (same thing here, shouldn't put it right on top of the heating element, right?)