Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Pat the chicken thighs dry with paper towels to help them crisp up. Season them generously with salt, pepper, and lemon zest on all sides.
Place the chicken thighs skin-side up in the center of the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the skin to encourage crispy skin as it roasts.
Toss the broccoli florets with 1 tablespoon of olive oil, minced garlic, and a pinch of salt and pepper until evenly coated. Spread them around the chicken on the baking sheet.
Transfer the sheet to the oven and roast for about 35 minutes, or until the chicken skin is deeply golden and crispy, and the broccoli edges are nicely charred and tender. Check halfway and baste the chicken skin with its own juices if needed.
Use tongs to carefully turn the broccoli for even charring if desired, and continue roasting until everything is perfectly caramelized and cooked through.
Once done, remove the sheet from the oven, and let the chicken rest for 5 minutes to allow the juices to settle. Squeeze a little fresh lemon juice over the vegetables for bright flavor.
Serve the crispy chicken thighs alongside the smoky, charred broccoli, enjoying the contrast in textures and flavors.
