These are boneless and skinless chicken thighs. I apologize for not specifying that. I haven't tried it with bone-in chicken thighs, but they would be juicier especially with the bone. As for the duration, I have it go for an hour because I personally love how crispy the chicken gets and the rendering of the fat. However, depending on your personal tastes you can either reduce the temperature or the time.
I always use skin-on, bone-in thighs. For one thing, they are significantly less expensive than boneless-skinless. Moreover, you'll get much more flavor from the presence of the skin and bones. And, if you use a vessel that can go from oven to stovetop (I use a stainless steel braising pot, though a skillet would do just fine also), once you've removed the thighs to rest while covered before serving, you can heat the pot on the stove and deglaze it with some white wine or stock, just enough to remove all the wonderfully flavorful bits from the bottom, then swirl in a couple of tablespoons of butter, and you've got a beautiful, simple pan sauce to drizzle over the thighs. If you want the skin crispy and even more golden brown, skip the avocado (or any other kind) oil.
They appear to be boneless and skinless thighs. (Also, it seems to me that cooking boneless, skinless thighs for an hour at 400F is too long and too high, but I haven't made this particular recipe...)
The temperature is fine, especially for crispy skin, but I think you're correct that an hour is too long. 40 minutes should be fine. Mainly they want to reach an internal temperature of 165 before serving.
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(Also, it seems to me that cooking boneless, skinless thighs for an hour at 400F is too long and too high, but I haven't made this particular recipe...)