Help me out here. I am a failure at roasting chicken. I use a [View all]

[japple]

meat thermometer and when the temp in the deepest part of the thigh reaches 165, it should be done, according to the directions. When I start cutting into it, there is blood at the bone and the thigh meat feels slimy. I have read more techniques than I can count and have watched many videos. I've cooked it on the bottom of the oven and in the middle. I've started it out at 400, then reduced to 350 after 20 minutes. I've roasted it at 350 from start to finish. It always comes out the same. I've got an idea that it might be my oven, but haven't gotten around to getting a new oven thermometer yet.

Thanking you in advance for the good ideas that always pour forth in this group.