Remove the chicken thighs from the refrigerator at least 20 minutes before cooking and pat them completely dry using paper towels. Removing excess moisture is one of the most important steps for achieving deeply browned, crispy skin. Any remaining surface moisture will steam the skin rather than allowing it to render and caramelize properly in the oven. In a small bowl combine the salt, black pepper, sweet smoked paprika, hot paprika, garlic powder, dried oregano, and dried basil. Stir to create an even spice blend. Drizzle the olive oil over the chicken thighs and rub it across both the skin and the underside so the oil creates a base that helps the spice mixture adhere. Sprinkle the spice blend generously over the skin and press it in firmly with your fingertips. Flip each thigh and season the underside as well, then return them skin-side up on a large rimmed baking sheet or oven-safe skillet.

Preheat the oven to 220°C (425°F). Place the seasoned chicken thighs skin-side up on the baking sheet, ensuring they are spaced at least 2–3 cm apart so hot air can circulate around each piece. Overcrowding the pan would cause the thighs to steam rather than roast, preventing the skin from crisping properly. Roast the chicken for 38–42 minutes, until the skin is deeply golden and visibly crispy, and an instant-read thermometer inserted into the thickest part of the thigh away from the bone reads 74°C (165°F). For extra color on the skin, switch the oven to the broil setting for the final 2–3 minutes, watching closely to prevent burning. Remove the thighs from the oven and allow them to rest for 5 minutes before serving. This resting period allows the juices to redistribute evenly through the meat.

While the chicken roasts, bring a large pot of water to a rolling boil over high heat. Season the water generously with salt — the water should taste noticeably salty, as this is the primary opportunity to season the pasta itself. Add the spaghetti and cook according to the package instructions until al dente, typically 8–10 minutes. Before draining, use a heatproof measuring cup to scoop out at least 240ml of pasta cooking water and set it aside. The starchy pasta water is essential to the cacio e pepe technique, as it helps emulsify the cheese and butter into a smooth, clinging sauce rather than a greasy or clumped one. Drain the spaghetti and return it immediately to the warm pot, off the heat.

While the pasta finishes cooking, combine the finely grated Pecorino Romano and Parmesan in a small bowl. Add 2–3 tablespoons of the hot pasta water to the cheese and stir vigorously until a thick, smooth paste forms. This technique — called tempering — prevents the cheese from seizing into clumps when it meets the hot pasta. Add the butter to the drained spaghetti in the warm pot and stir until the butter melts and coats the pasta. Add the cracked black pepper and stir for about 30 seconds. Working quickly, add the cheese paste along with 60–80ml of additional pasta water, tossing continuously with tongs or a large fork. Continue adding pasta water in small increments, tossing constantly, until the sauce becomes creamy, glossy, and clings to every strand. The finished spaghetti should look silky and evenly coated rather than dry or clumped.

Trim the tough ends from the broccolini and rinse under cold water. Pat dry thoroughly with a kitchen towel — wet broccolini will steam rather than sear in the pan. Heat a large skillet or cast iron pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the broccolini in a single layer. Do not stir immediately — allow the broccolini to sit undisturbed for 2 minutes so the florets char slightly on the contact side, developing a slightly smoky, caramelized flavor. Season with salt and pepper, toss once, and cook for another 2–3 minutes until the stems are just tender when pierced with the tip of a knife. Remove from the heat immediately.

Divide the cacio e pepe spaghetti among four wide, shallow bowls. Place two roasted chicken thighs alongside each portion of pasta. Arrange a portion of pan-seared broccolini in the remaining space in the bowl. Finish each bowl with a generous, heavy grating of fresh Parmesan over the entire dish — chicken, pasta, and broccolini alike. Serve immediately while everything is hot.