Combine marinade ingredients in a small bowl. Place chicken in one gallon zippered bag and our the marinade over the chicken. Refrigerate for 30 minutes to an hour. (If you're in a hurry, you can reduce marinade time as needed).
When ready to cook, preheat oven to 400 degrees F.
Whisk together 1 cup chicken broth, 1/4 cup lemon juice, and minced garlic and set aside.
Heat 2 tablespoons of olive oil in a large, heavy bottomed skillet (cast iron is preferred) over medium high heat. Add chicken, skin side down, and sear until both sides are nice and browned, about 3 minutes per side.
Pour chicken broth mixture around the chicken into the pan and add rosemary sprigs between the chicken pieces. Do not pour over the chicken, just around it.
Roast chicken in the preheated oven for about 25 minutes, until juices are clear.