In a small mixing bowl, blend the lemon zest (reserve half for later use) and juice with minced garlic and chopped rosemary to create the marinade. Keep the unused lemon zest in a tightly sealed container in the freezer for other culinary uses, such as flavoring marinades, soups, or dressings. Set aside the remaining lemon juice for later steps.

Open the chicken thighs to expose their full surface and season with salt and pepper as preferred. Place the thighs into a large zip-lock bag and pour the prepared marinade over them. Ensure the bag is securely closed, then toss gently to make sure the chicken is thoroughly coated in the marinade. Refrigerate the marinating chicken for a minimum of 30 minutes, though leaving it overnight is recommended for deeper flavor infusion.

Heat a few tablespoons of olive oil in a large pan over a medium-high setting. Extract the marinated chicken thighs from the bag, letting any excess marinade drip off back into the bag, and then discard the leftover marinade. Depending on the size of your pan, you may need to cook the chicken in batches. Place the chicken in the pan and sear until each side turns a golden brown, roughly 3-4 minutes per side. Remove the cooked thighs and set them aside on a plate.

Lower the heat and introduce the reserved lemon juice to the pan, adding a quarter cup of water if needed to help scrape up any bits that have stuck to the bottom of the pan with a spatula. Increase the heat to bring the mixture to a boil, then reduce to a simmer.

Return the chicken thighs to the pan, letting them simmer in the juice for an additional 3-4 minutes or until they are thoroughly cooked. Adjust the seasoning with more salt and black pepper according to taste. Once ready, remove the chicken from heat and it’s ready to be served alongside your chosen accompaniments.