400F is too hot for thighs the whole way through. Try 350 for 35 to 40 minutes skin side up on a rack so the fat drips away, then crank the broiler for the last 3 or 4 minutes to crisp the skin. Pull them at 175 to 180 internal, not 165, the dark meat needs to go higher to break down and stay juicy.

Man, 11 weeks and $75 hurts just reading it. Notaries can be weird about wording, and the bank being picky on top of it makes it worse. Mine wouldn't sign until I printed out the state page and showed her the exact sentence, which felt dumb but worked. Checking the secretary of state site first like you said is the move, I wish someone had told me that before my first try.

Wait, $14 every single month? That's $168 a year just in late fees, which is basically a whole week of groceries you were setting on fire without noticing.