Season chicken thighs with salt and pepper on both sides, minced rosemary and rub the lemon zest all over them.
Heat 1 tablespoon of olive oil in a large skillet on medium high heat. Lay the chicken skin-side down in the pan. Sear the thighs without moving them for about 4-5 minutes or until nicely browned (or blackened if you prefer). Turn the chicken over, add juice of 1 lemon and cover and reduce heat to medium. Cook for another 8-12 minutes more (depending on the thickness of chicken) or until the chicken is cooked through. Remove chicken from skillet and set aside.
Turn the heat to medium high and add a teaspoon or more olive oil to the pan. Add the minced garlic and cook for about 1 minute, until fragrant. Add the mushrooms and saute for 2-3 minutes, until they are starting to brown. Add wine and allow to simmer for about 1 minute.
Turn the heat to medium and add the cooked chicken back to the skillet. Top with remaining lemon juice, lemon slices and rosemary sprigs and cover pan once more for about 4-5 more minutes. Adjust seasonings as needed. Remove from pan and serve.