My chicken thighs are steaming in the oven.

I baked two trays of chicken thighs in the (edit: convection) oven (about 450F for 25 minutes) earlier tonight on top of wire racks (that were on trays). The thighs cooked through but expelled so much liquid that pooled onto the trays I’m sure I ended up steaming them. Very little browning.

How do I do better next time? They were 155f when I pulled them out so maybe I can give them an extra 5 minutes. I guess I could also dry brine them.

Any suggestions?