Preheat the oven. Set it to 425°F (220°C). Place a large sheet pan inside to heat up. A hot pan helps crisp the skin and broccoli.

Mix the marinade. In a bowl, whisk 3 tablespoons olive oil, zest of 1 lemon, juice of half the lemon, 3–4 minced garlic cloves, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Add 1 teaspoon honey if you like a little sweetness.

Prep the chicken. Pat the thighs dry with paper towels. This helps the skin crisp. Add the chicken to the bowl and toss to coat well. Let it sit while you prep the broccoli, about 10 minutes. Longer is fine—up to an hour in the fridge.

Prep the broccoli. Cut into medium florets. Toss with 1–2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of pepper. If you like extra lemon, add a light squeeze over the florets.

Arrange on the hot pan. Carefully pull the hot pan from the oven. Spread the broccoli in an even layer, leaving space for the chicken. Nestle the thighs skin-side up on the pan, without crowding. Spoon any leftover marinade over the chicken.

Roast. Bake for 25–35 minutes, depending on thigh size. You want the skin browned and the internal temperature at 175–195°F for tender, juicy dark meat. The broccoli should be browned at the tips and tender.

Optional crisping. If you want extra-crispy skin, broil for 1–2 minutes at the end. Watch closely to avoid burning.

Finish and serve. Squeeze the remaining half lemon over everything. Sprinkle with chopped parsley. Taste and add a pinch of salt if needed. Serve as-is, or with rice, crusty bread, or mashed potatoes.