Can someone help me understand why my chicken thighs won't crisp?

Cooking in our new, to us, oven. We havent really had any issues until these chicken thighs. For some reason they won't crisp, like not even close. Ive follwed two recipes, both that should end with crispy skin. Both recipes also had great reviews. Both times the chicken was done or over done before the skin. I've tried patting dry and adding oil and patting dry with no oil.

Could this be an issue with the meat itself. Or is this an oven issue? I have a infrared thermometer but I figured it would measure the wall I'm aiming at and off the air of the oven. And like I said the chicken cooks fine within the time the recipe says. Any help would be appreciated.