Crispy Chicken Thighs with Broccoli
Ingredients
- 4 (6-ounce) bone-in, skin-on chicken thighs , trimmed
- ½ teaspoon salt , divided
- ½ teaspoon ground pepper , divided
- 1 medium lemon
- 1 pound broccoli , cut into 1-inch florets (about 7 cups )
- ⅔ cup unsalted chicken broth
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 2 tablespoons cold unsalted butter , cut into small pieces
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