Step 1: Prep the chicken: Pat the chicken thighs dry with paper towels and cut into ~3 cm chunks. Drying the surface stops the meat from releasing water, so it roasts crisp instead of "steaming." Lay it skin-side down and the skin renders its own fat to baste the meat.
Step 2: Season and toss: Put the chicken, olive oil, salt, and smashed garlic in a large bowl and toss to coat, then marinate 5 minutes. The oil film locks in juices and drives the browning, and carries the garlic aroma evenly across the surface.
Step 3: Prep the vegetables: Cut the broccoli into small florets and toss with a little olive oil and a pinch of salt. Keep the pieces small and even so they cook through at the same time as the chicken while staying crisp, never mushy inside and raw outside.
Step 4: Roast in one basket: Spread the chicken on the basket floor and place the broccoli around it. Air fry at 190°C for 14–16 minutes, pulling the basket out at minute 8 to shake once so the hot air circulates and everything cooks evenly. Skin-side down renders more fat and tastes better.
Step 5: Finish and plate: Pull it when the chicken reaches 74°C (165°F) inside and the broccoli edges are lightly charred. Plate it, and if you want more aroma drizzle a few drops of olive oil or a squeeze of lemon to cut the richness.
