Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large bowl, combine the chicken thighs with 2 tablespoons of olive oil, 1 tablespoon of minced garlic, the zest of the lemon, oregano, paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss well to ensure the chicken is evenly coated.
Step 3: To the same bowl, add the broccoli florets. Drizzle with the remaining 1 tablespoon of olive oil, 1 teaspoon of minced garlic, and the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper. Toss gently until the broccoli is lightly coated.
Step 4: Spread the seasoned chicken and broccoli in a single layer on your prepared baking sheet, ensuring there is a little space between each piece for even roasting.
Step 5: Place the baking sheet in the preheated oven. Roast for 18-22 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the broccoli is tender-crisp with slightly browned edges. Flip or stir halfway through cooking for even browning.
Step 6: Once cooked, remove the baking sheet from the oven. Squeeze the juice of half a lemon over the entire dish. Garnish with fresh parsley if desired. Serve immediately.