Need Help Baking Chicken Thigh with Thermometer (bone in, skin on)

I have tried baking these several times and always turns out raw in the middle. Tell me where I'm going wrong!

I set out the refrigerated thighs on the counter for 30 minutes to warm up. I place a stay-in oven thermometer parallel to the bone, about 1/2" away from the bone, so the tip ends up in the middle and put it in a preheated oven (350 degrees) on the center rack. When the thermometer beeps (165 degrees, or 175 since they have been raw), about a 1/2 hour, I pull the chicken out and let it rest on the stovetop for a few minutes.

Should I flip them over while in the oven?

What oven temperature range would you recommend for this?

Thanks!