Serves:

Ingredients:

Directions:

Preheat oven to 425 degrees

Season chicken generously with salt and freshly ground black pepper to taste.

Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.

Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add wine, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the wine is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into wine mixture. Arrange chicken, skin-side up, over vegetables.

Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.

Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt and freshly ground black pepper to taste.

Slice chicken and serve with sauce.