– Season the chicken pieces with salt and pepper. – Place the wine, olive oil, rosemary leaves, garlic cloves, and lemon juice into a blender. Blend the ingredients until smooth liquid. – After this sauce is blended, divide the sauce in half. One half of the sauce will be used for marinade and the other half of the sauce will be used as a cooking source and drizzle after cooking.
– Place the chicken, lemon zest, juiced lemons, onions, and half of the sauce into a covered container. Place the chicken in the refrigerator. Let the chicken marinate. – Preheat the oven at 375 degrees. – Heat olive oil. Remove the chicken from the marinade and add the chicken to the pan.
– Brown the chicken on both sides. – After the chicken has browned, remove the chicken from the pan and deglaze the pan with the remaining sauce that was set aside. Add the chicken back to the pan. Place the chicken into the oven. Bake the chicken uncovered. – While the chicken is cooking, place the remaining sauce in a small saucepan. Cook the sauce.
– After the chicken has cooked, drizzle the chicken with the remaining cooked sauce or serve the sauce on the side as a dipping sauce for the chicken.