1. Preheat the oven to 425°F and line a large baking sheet or sheet pan with parchment paper or foil for easy cleanup.

2. Pat the chicken thighs very dry with paper towels so the skin can crisp properly in the oven.

3. In a small bowl, mix the salt, black pepper, garlic powder, paprika, and red pepper flakes.

4. Rub the chicken thighs with 1 tablespoon olive oil, then coat them well with the seasoning mixture on all sides.

5. Arrange the chicken thighs skin side up on the prepared baking sheet, leaving space around each piece.

6. Roast the chicken for 25 minutes so the skin starts to brown and the fat begins to render.

7. While the chicken roasts, toss the broccoli florets with the remaining 1 tablespoon olive oil and a light pinch of salt and pepper.

8. Remove the pan from the oven and scatter the broccoli around the chicken in a single layer.

9. Return the pan to the oven and roast for 15 to 20 more minutes, or until the chicken reaches 165°F internally and the broccoli is tender with crisp roasted edges.

10. Drizzle the lemon juice over the chicken and broccoli right before serving.

11. Serve hot with the pan juices spooned over the top if desired.