Put the oil into the cooking pot for multi cooker set to brown /sauté at 400°F Fahrenheit

Season the chicken thighs on both sides with 1 teaspoon of salt in all the pepper. Dredge the chicken thighs in flowers to lightly coat.

Once unit is heated, put about half the chicken, skin side down, into the hot cooking pot (usually about 6 thighs fit in the skillet at a time. You do not want to crowd the pan, because the chicken will not brown properly.) brown on both sides, about 6 to 8 minutes per side. Chicken will release from the pot once it has brown. Reserve. Repeat with remaining chicken thighs.

Reduce heat to 350°F Fahrenheit. Saute onions and garlic from 6 to 8 minutes until softened. Stir in the rosemary sprigs and remaining half teaspoon of salt add the lemon juice, scraping up any brown bits that may remain on cooking surface with wooden spoon. Let the juice come to a boil and reduce by half, about 5 minutes. Add the chicken broth and the lemon zest and let come to a boil.

Nestled the brown chicken thighs into onion mixture (it is okay for them to overlap). Place lemon slices on top of chicken.

Switch unit to slow cook on high for 2 hours. Cover and cook until thighs cook through (165° to 170°F) and very tender.

When time has expired, unit will switch to keep warm. Garnish with the chopped rosemary. Serve immediately in shallow bowls with rice or mashed potatoes.