In a large mixing bowl, combine ground chicken, chopped rosemary, lemon zest, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix gently until all ingredients are evenly incorporated, being careful not to overmix.

Divide the mixture into 5 equal portions and shape them into patties, about 3 inches in diameter and 3/4-inch thick. Wet your hands slightly to prevent sticking.

In a large skillet, heat olive oil over medium heat for about 2 minutes until the oil shimmers but doesn't smoke.

Carefully place the patties into the skillet without crowding. Cook for approximately 4-5 minutes on the first side without moving them until golden brown.

Flip the patties carefully and cook for another 4-5 minutes on the second side until golden brown and fully cooked through.

Check that the internal temperature reaches 165°F (75°C) using an instant-read thermometer in the thickest part of each patty.

Transfer the cooked patties to a paper towel-lined plate to absorb excess oil. Let rest for 2-3 minutes.

Garnish with fresh rosemary sprigs and serve with lemon wedges for squeezing over the top.