4 chicken thighs, skin on and bone in
1 yellow onion, quartered
½ lemon, sliced
3 cloves garlic, unpeeled
5 sprigs thyme
⅛ cup (30ml) olive oil
½ cup (125ml) white wine
¾ cup (375ml) chicken stock

Preheat oven to 355°F (180°C). Place the chicken, onion, lemon, garlic, thyme and oil in a bowl and toss to combine. Heat a large heavy-based dutch oven or pan over high heat. Cook the chicken, onion, lemon, garlic and thyme, for 3–4 minutes each side or until golden. Add the wine to the pan and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon. Add the stock and bring to the boil. Roast in the oven for 30–35 minutes or until the chicken is cooked through.