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Heat oven to 425°F (220°C).
Prep your broccoli: Wash broccoli well and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. Don’t let the stems go to waste. Peel off the tough outer skin, cut into ½-inch segments.
Drizzle the first tablespoon of oil over your baking sheet or roasting pan. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt, and lemon zest. Spread broccoli in an even layer in prepared pan.
Roast for 20 minutes, then flip and move pieces around. Roast another 10 to 15 minutes, until broccoli is crispy. Season with more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately.