In a large mixing bowl, combine the ground chicken, finely chopped fresh rosemary, and lemon zest. Add breadcrumbs, the large egg, minced garlic, salt, and black pepper. Mix everything together until just combined.

Scoop out portions of the mixture and shape them into patties about 3 inches in diameter. Set aside.

Heat approximately 2 tablespoons of olive oil in a skillet over medium heat until shimmering.

Carefully place the patties in the skillet without overcrowding. Cook them for about 4-5 minutes on each side.

Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.

Garnish with fresh rosemary sprigs and serve alongside lemon wedges.