Lemon Chicken With Rosemary - Electric Skillet

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4 pounds bone-in, skinless chicken thighs, trimmed of excess visible fat

1¼ teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper

½ cup unbleached, all-purpose flour

1 teaspoon extra virgin olive oil

3 large onions, halved and sliced

6 garlic cloves, roughly chopped

3 fresh rosemary sprigs

½ cup fresh lemon juice

¾ cup chicken broth, reduced-sodium

1 tablespoon lemon zest

1 lemon, thinly sliced

chopped rosemary for garnish

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