Preheat oven to 350 degrees F and set aside a large baking dish.
Prepare a large pot of water to boil your broccoli by filling it up with water and setting it on your stovetop burner over medium-high heat.
While your water is boiling and your oven is heating, take out your chicken thighs and pull the skin away from the meat of the chicken thighs so it’s separated, but still attached. Pat chicken dry with paper towels.
Slip a sprig of rosemary between the thigh and skin. This will infuse the chicken with flavour and ensure that the skin crisps, then rub the coconut oil or Brain Octane on the outside of the chicken thighs.
Sprinkle the chicken thighs with smoked paprika and sea salt.
Put the chicken thighs on a baking sheet. Bake until no longer pink, juices run clear and internal temperature reaches 165 degrees F (about 30 minutes).
While the chicken is baking, prepare the broccoli by cutting the stalk off of the broccoli.
Place your broccoli head in your boiling water and cook until tender, about 6 minutes. Once fully cooked, remove from the water with a slotted spoon and set aside.
Add the broccoli, butter, sea salt, and 2 tbsp of the water from the boiled water pot and blend until smooth. Add more water if the soup is too thick.
Once the chicken is cooked, remove it from the oven and plate the chicken. Add the soup to a bowl and serve the two together. Store leftovers in an air-tight container in the fridge for up to 2 days.
To turn your soup into a cream of broccoli replace the water with canned, full-fat coconut milk.
Replace butter with coconut oil for dairy-free version.