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Preheat oven to 350 degrees.
Rinse chicken thighs and pat dry. Place them in a roasting pan or Dutch oven and sprinkle with sea salt and pepper. Add garlic cloves, lemon chunks and olive oil. Toss everything together and spread out in the pan. Make sure skin side of chicken is up and pour the white wine in pan. Cover tightly (with cover or foil) and cook in the oven for 1 hour.
Remove cover or foil and turn oven up to 410 degrees. Roast the uncovered chicken for another 25-30 minutes or until the skin is golden brown and starting to turn crispy.