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We are using fresh rosemary. Dried rosemary can get a bit "stick"-like, so I'm not sure how well it would do as a substitute (if you try it with dry rosemary, please let me know how it works out for you in the comments!). I suggest that if you don't have fresh herbs, use half as much of a dry Italian herb mix.
2 Tbsp fresh rosemary, chopped
Zest of one lemon (1 to 2 teaspoons)
3 cloves of garlic, roughly chopped
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 Tbsp olive oil
2 Tbsp lemon juice
2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
2 Tbsp olive oil
4 cloves garlic, peeled and crushed
3 or more shallots, peeled, halved (optional, can use 1/2-inch thick wedges of red onion, or skip)
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