Preheat oven to 400 degrees F. Pat chicken dry with paper towel and sprinkle skin side with 2 teaspoons salt and 1 teaspoon black pepper.

Heat 1 tablespoon olive oil in large skillet over medium heat. Add half of chicken, skin side-down and cook 4 to 6 minutes or until skin is deep golden brown. Flip and cook 2 more minutes, then transfer chicken to rimmed baking pan, skin side-up. Repeat with remaining chicken thighs. Arrange all chicken on one half of sheet pan. Remove skillet from heat (do not wash yet).

Arrange broccoli on other half of sheet pan. Drizzle broccoli with remaining 1 tablespoon oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon black pepper, and red pepper flakes, if using. Transfer to oven and roast 15 minutes.

Meanwhile, return skillet with chicken drippings to medium heat. Add garlic and thyme to skillet and cook 15 seconds, stirring constantly. Stir in vinegar, honey and mustard. Cook 3 to 4 minutes or until slightly thickened, stirring frequently. Remove from heat and whisk in butter. Sauce will continue to thicken as it stands.

After 15 minutes, remove chicken and broccoli from oven and spoon or brush a bit of the balsamic glaze over each chicken thigh. Flip the broccoli.

Roast 10 to 15 minutes longer or until internal temperature of chicken reaches 165 degrees F and broccoli is tender.

Serve chicken and broccoli drizzled with reserved balsamic glaze, with Seasoned Rice.