Kosher or coarse salt and freshly ground pepperto taste
2tablespoonsroughly chopped fresh chives or parsleyoptional
Preheat the oven to 400°F. Wash and zest the lemons, then juice them and strain the juice.
In a small bowl mix together the lemon zest and rosemary. Season with salt and pepper.
Use your fingers to gently loosen the skin from the chicken thighs. Insert a hefty pinch of the rosemary-zest mixture under the skin of each thigh and rub it to coat the meat. You will use about ½ of the rub mixture for this.
In a shallow bowl blend the flour with salt and pepper. Dredge the chicken in the flour mixture and shake off any excess.
Heat a large ovenproof skillet over medium-high heat. Add the oil and place the chicken thighs in the pan, skin side down (you may need to do this in two batches), and cook for about 5 minutes, until the skin starts to brown. Flip the thighs and cook for another 4 minutes or so on the bottom side, until the bottoms starts to turn golden. If you cooked the chicken in batches, fit all of the chicken back into the pan, transfer to the oven and roast for about 25 minutes until the chicken is cooked though.
Sprinkle as much lemon juice as you like over the chicken, then sprinkle the remaining lemon zest and rosemary mixture over the chicken, and serve hot. Sprinkle with chives or parsley if desired.