Preheat oven to 400°F

In a bowl, combine lemon juice, zest, chopped rosemary, olive oil, and sea salt

Rub this mixture generously over the chicken thighs, making sure to get underneath the skin if possible

Place the thighs skin-side up in a baking dish or on a sheet pan lined with parchment

Roast for 35–40 minutes, or until the skin is golden and the internal temperature reaches 165°F

Let rest for 5 minutes before serving, allowing the juices to settle

Garnish with fresh rosemary sprigs or a final squeeze of lemon for brightness