1 tablespoon extra-virgin olive oil
1 whole chicken patted dry and quartered (or two bone-in skin-on breasts and whole legs)
1 large red onion, cut into 1/2-inch wedges (root left intact)
1 pound carrots (about 8 medium), cut into 2-inch pieces
3/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon honey
chopped fresh parsley, for serving
Preheat oven to 350 degrees. In a large Dutch oven or other heavy pot, heat oil over high. Season chicken with salt and pepper and add to pot, skin side down. Cook until skin is browned and crisp, about 8 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate and set aside.
Pour off all but 1 tablespoon fat from pot; reduce heat to medium-high. Add onion and carrots to pot and cook, stirring frequently, until onion is lightly golden, 5 minutes. Add wine and honey and bring to a boil, stirring and scraping up browned bits with a wooden spoon.
Return chicken to pot, skin side up, and add 1 cup water. Return to a boil, then cover and transfer to oven. Cook until chicken is cooked through and liquid is reduced, about 35 minutes. Sprinkle with parsley before serving.