Spicy Chilli Crisp Chicken Thighs

1/4 cup Chilli flakes
1/4 cup plus 2 tablespoons Morella Grove olive oil⁠
1/2 cup of Morella Grove Apple Cider Vinegar⁠
1 medium red onion⁠
2 large broccoli crowns (about 1 1/2 pounds total)⁠
1 1/2 teaspoons kosher salt, divided⁠
1 kg skin-on chicken thighs (4 to 6)⁠
Sliced scallions or chopped fresh cilantro, for serving (optional)⁠
Cooked rice, for serving (optional).⁠

1. Arrange a rack in the middle of the oven and heat the oven to 200°C. Line a rimmed baking sheet with parchment paper.⁠

2. Place 1/4 cup Garlic Chilli flakes, 1/4 cup of the olive oil, 1/2 cup of caramelised ACV 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.⁠

3. Season the chicken with the remaining 1 teaspoon kosher salt. Place the chicken on the vegetables 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.⁠