Pat the chicken thighs dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Preheat the oven to 425°F for the broccoli. Toss the broccoli florets with 1 tbsp olive oil and the remaining 1/2 tsp salt and 1/2 tsp pepper on a baking sheet; spread in a single layer.

Place the baking sheet in the preheated oven and roast broccoli for 12 to 15 minutes, stirring once halfway, until edges are browned and stems are tender-crisp.

While broccoli roasts, heat a 12-inch skillet over medium-high. Add 2 tbsp olive oil. When oil shimmers, add chicken thighs skin-side down (if no skin, just place presentation side down) and sear undisturbed until deeply golden, 6 to 8 minutes. Flip and sear other side 4 to 5 minutes until golden and an instant-read thermometer reads 155°F (it will finish to 165°F while resting). Remove chicken to a plate and tent with foil.

Reduce heat to medium, add 1 tbsp butter to the skillet. Add the minced garlic and cook, stirring, for 30 seconds until fragrant (don’t brown). Pour in 1/4 cup chicken broth, scrape up browned bits with a wooden spoon, then whisk in 2 tbsp lemon juice and 2 tbsp honey. Simmer until sauce thickens slightly and becomes glossy, about 2 to 3 minutes. Taste and season with remaining 1/2 tsp kosher salt if needed.

Return the chicken and any accumulated juices to the skillet, spoon sauce over the pieces, and simmer 1 to 2 minutes to meld flavors. Remove from heat and let chicken rest 5 minutes (internal temp should reach 165°F).

Divide the roasted broccoli among plates, place chicken on top, and spoon extra lemon-garlic sauce over everything. Sprinkle with chopped parsley and an extra squeeze of lemon if desired.