Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it to prevent sticking.
In a small bowl, mix the fall spice blend with minced garlic, salt, and black pepper to create a fragrant seasoning paste.
Rub the spice mixture evenly all over each piece of chicken, making sure to get under the skin where possible for maximum flavor.
Toss the broccoli florets with olive oil and a pinch of salt to coat evenly, then spread them out on one side of the prepared sheet pan.
Place the seasoned chicken thighs on the sheet pan, skin side up, amidst the broccoli, ensuring they aren't crowded to allow crispy skin.
Roast in the oven for about 40 minutes, or until the chicken skin is golden and crispy, and the broccoli edges are browned and caramelized.
Check doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C). The broccoli should be tender and nicely charred at the edges.
Remove the sheet pan from the oven and let the chicken rest for a few minutes to keep the skin crispy and juices settled.
Serve the roasted chicken thighs alongside the caramelized broccoli, enjoying the warm spices and smoky aromas.
