Preheat the oven to 375°F (190°C). Dice the white onion, mince the garlic, chop the thyme and chives, chop the broccoli, and finely grate the zest from 1 lemon.

Season all 8 chicken thighs generously with sea salt and cracked black pepper on both sides.

Heat the large high-sided oven-safe pan over medium heat. Add 2 tablespoons olive oil and heat until shimmering.

Place the chicken thighs skin-side down in the hot pan. Sear for 4 to 5 minutes until the skin is golden and crisp.

Transfer the seared chicken thighs to a plate. Leave the rendered chicken fat and olive oil in the pan.

Add 2 tablespoons butter to the pan and melt it. Stir in the diced white onion and 3 tablespoons fresh thyme with a pinch of sea salt.

Cook the onion mixture for 6 to 8 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for 45 seconds.

Pour 2 cups chicken stock into the pan. Stir in 1/4 cup Dijon mustard, 2 tablespoons maple syrup, and the zest of 1 lemon.

Season the braising liquid with sea salt and cracked black pepper. Add 2 pounds baby new potatoes and bring the liquid to a boil.

Nestle the chicken thighs into the pan with the skin facing up. Keep the skin above the liquid as much as possible.

Transfer the uncovered pan to the preheated oven. Braise for 25 to 30 minutes until the potatoes are fork-tender.

Add the 3 cups chopped broccoli to the pan during the final 10 minutes of oven cooking. Return the pan to the oven until the broccoli is tender.

Check that the thickest part of the chicken reaches 165°F (74°C). Remove the pan from the oven and rest the chicken for 5 minutes.

Sprinkle the finished chicken, potatoes, and broccoli with chopped chives. Serve hot with the maple-thyme pan sauce.