Preheat the oven to 375°F.
Coat the chicken well with lemon pepper seasoning and salt.
Heat the olive oil in a large skillet or non-stick pan. Place the chicken skin side down into the pan. Cook until the skin is golden brown and crispy.
Once the chicken skin is golden brown flip the chicken over, add the garlic and rosemary, then transfer the pan to the oven.
Cook the chicken to an internal temperature of 160°F using a thermometer and remove the chicken.
Place the pan back on the stovetop over medium heat, add in the wine, broth, and butter. Bring to a simmer while scraping the bottom of the pan to incorporate the bits of flavor until the sauce reduces and thickens to a smooth consistency. Taste and add salt if needed.
Remove the breast bones from the chicken and portion. Serve with bread. Spoon the sauce over the chicken and garnish with rosemary sprigs.