In a large mixing bowl, combine ground chicken, chopped fresh rosemary, lemon zest, breadcrumbs, egg, minced garlic, salt, and black pepper. Use your hands to blend everything together until evenly mixed.

With damp hands, scoop out equal portions of the chicken mixture and shape them into patties roughly 3 inches in diameter and half an inch thick.

In a large skillet, pour in a couple of tablespoons of olive oil and place it over medium heat for about 2 minutes until shimmering.

Carefully add the patties to the skillet in a single layer and cook for 4-5 minutes on one side until golden brown. Flip and cook an additional 4-5 minutes until fully cooked through.

Once cooked, transfer the patties to a plate lined with paper towels to soak up any excess oil.

Arrange the patties on a serving platter and garnish with fresh rosemary sprigs and lemon wedges before serving.