Season the 8 skin-on bone-in chicken thighs with koshersalt and freshground black pepper on the skin side only.
In a large sauté pan over medium-high heat, add 1 tablespoon of extra-virgin olive oil. When the oil is hot enough to ripple, add the chicken skin-side down and cook until the skin is a deep golden brown, about 8 minutes. Wait until the skin easily pulls away from the bottom of the pan—if it sticks, the chicken is not ready to be turned; continue cooking for another 2 minutes
Meanwhile, make the lemon-rosemary sauce. Thoroughly wash 2 lemons (including the rind) and 1 tablespoon of fresh rosemary under cool, running, drinkable water. Juice the lemons, aiming for ⅓ cup. Mince the rosemary. Mince 3 cloves of garlic.
In a small bowl, combine the lemon juice, the minced rosemary, the minced garlic, 2 tablespoons of extra-virgin olive oil, and ½ teaspoon of kosher salt. Set aside.
Turn the chicken so the crisp skin is face up. Pour the sauce over the chicken and scrape up the browned-on bits off the bottom of the pan to incorporate into the lemon sauce. Transfer the whole pan to the oven and cook until the chicken thighs register 165°F on an instant-read thermometer, about 20-25 minutes.
Serve the chicken with the lemony pan sauce spooned over the top. Eat up, Mama!
Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.