Lemon Chicken With Rosemary – 8 Servings

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

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 teaspoon olive oil

½ cup unbleached, all-purpose flour

2 large onions, peeled, halved and sliced

4 garlic cloves, peeled, roughly chopped

2 rosemary sprigs

¹?³ cup fresh lemon juice

½ cup chicken broth

2 teaspoons lemon zest

1 lemon, thinly sliced

chopped rosemary for garnish

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