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Heat the oven to 425°F.
Scatter 6 chopped bacon slices over one half of a rimmed baking sheet. Roast for 5 minutes. Meanwhile, place 1 pound broccoli florets in a large bowl. Drizzle with 2 tablespoons olive oil, season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper, and toss to combine.
Remove the baking sheet from the oven. Add ½ thinly sliced red onion over the bacon and toss to combine. Arrange in an even layer over half of the baking sheet. Arrange the broccoli in a single layer on the empty half of the baking sheet.
Return the baking sheet to the oven and roast until the broccoli is tender and browned, and the bacon is browned and crisp, 20 to 25 minutes.
Remove the baking sheet from the oven. Finely grate the zest of 1 medium lemon (about 2 packed teaspoons) over everything. Juice ½ of the zested lemon until you have 2 teaspoons, then drizzle over everything. Add 3 ounces crumbled feta cheese and ½ cup coarsely chopped roasted almonds, and toss to combine.