Servings: 4

4 organic chicken thighs, bone-in 4 organic chicken thighs, bone-in
2 carrots 2 carrots
1 onion 1 onion
Olive oil Olive oil
Fresh rosemary Fresh rosemary
1/3 cup of white wine ⅓ cup of white wine
Salt and pepper Salt and pepper

**Prep the Chicken:** Begin by rubbing your chicken thighs with a mix of salt, freshly cracked pepper, a generous sprinkle of fresh rosemary, and a drizzle of olive oil.
**Sauté to Perfection:** Place the chicken skin-side down in an oven-safe skillet over a medium flame. When the skin turns golden and crispy, flip the thighs to the other side for a light sear.
**Veggie Time:** Cut the carrots and onion into hearty wedges and introduce them to the pan, tucking them around the chicken.
**Wine Time:** Add the white wine into the pan. Allow a few minutes for the alcohol to evaporate a bit.
**Bake to Perfection:** Seal the pan with aluminum foil and into a preheated oven at 425°F (220°C) for 45 minutes. Uncover for the last 15 minutes to make the chicken skin crispy. Make sure your chicken reaches the safe cooked internal temperature. ⏲️