- 1/4 cup Chili Crisp
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 medium red onion
- 2 large broccoli crowns (about 1 1/2 pounds total)
- 1 1/2 teaspoons kosher salt, divided
- 2 pounds bone-in, skin-on chicken thighs (4 to 6)
- Sliced scallions or chopped fresh cilantro, for serving (optional)
- Cooked rice, for serving (optional)
- Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Place 1/4 cup Garlic Chili Crisp, 1/4 cup of olive oil, 1/4 cup honey, and 2 tablespoons apple cider vinegar in a small bowl and whisk to combine.
- Halve and peel 1 medium red onion. Cut into 1/4-inch thick slices through the root end. Cut 2 large broccoli crowns into 1-inch florets. Place the onion and broccoli on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with 1/2 teaspoon of the kosher salt, toss to combine, and spread into an even layer.
- Debone 2 pounds bone-in, skin-on chicken thighs: Arrange each chicken thigh so it is skin-side down. Using kitchen shears, cut through the meat along both sides of the center bone, making sure not to cut all the way through the meat and skin. Cut off the cartilage at the top and bottom of the bone. Cut underneath the bone, which will cut the bone off completely from the thigh. Use the shears to trim off any excess fat, cartilage, or skin.
- Season the chicken with the remaining 1 teaspoon kosher salt. Place the chicken on the vegetable skin-side up. Roast until the chicken skin is golden and crisp, about 25 minutes.
- Baste the chicken pieces with about 2/3 of the sauce. Roast until the chicken is cooked through and the vegetables are caramelized, about 10 minutes more. Sprinkle with sliced scallions or chopped cilantro if desired. Serve with rice and more sauce if desired.