Chicken Thighs with Peperonata and Roasted Broccoli

INGREDIENTS

1 tbsp

olive oil, divided

bone-in, skin-on chicken thighs

3/4 tsp

kosher salt, divided

3/4 tsp

black pepper, divided

pkg. fresh broccoli florets

1 1/2 cups

thinly sliced yellow onion

1 cup

thinly sliced red bell pepper

1 cup

thinly sliced yellow bell pepper

1 tbsp

thinly sliced garlic

1 tbsp

chopped fresh thyme

1 tsp

anchovy paste

1/4 cup

unsalted chicken stock

1 tbsp

balsamic vinegar