Chicken Stew with Lemon and Rosemary

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8 chicken thighs, roughly 2 1/2 pounds (each thigh about 6 ounces)

Kosher salt, plus 1 teaspoon

Freshly ground black pepper

1 tablespoons vegetable oil

3 tablespoons unsalted butter, softened

4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups)

4 celery ribs, cut into 1-inch bias cut (about 1 1/2 cups)

2 sprigs rosemary

1 lemon, juiced

2 1/2 cups chicken broth, homemade or low-sodium canned

3/4 cup frozen pearl onions, thawed

2 teaspoons finely grated lemon zest

2 tablespoons all-purpose flour

Buttered noodles, accompaniment