In a large mixing bowl, combine the ground chicken, fresh rosemary, lemon zest, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until all ingredients are thoroughly incorporated.

Scoop out equal portions and shape them into patties approximately 3 inches in diameter. You should have about eight patties.

In a large skillet, pour enough olive oil to coat the bottom and heat over medium heat until shimmering, about 2-3 minutes.

Carefully add the formed patties to the skillet without overcrowding. Cook for 4-5 minutes on one side until golden brown and then flip to cook the other side for another 4-5 minutes.

Once cooked, transfer the patties to a paper towel-lined plate to absorb excess oil for about a minute.

To serve, arrange the patties on a platter, garnish with fresh rosemary sprigs, and serve with lemon wedges.