Preheat the oven to 400 degrees.
In a medium stainless steel or glass bowl, whisk together all of the sauce ingredients (everything listed above), Set aside.
Spray a shallow glass or enameled baking dish with non-stick cooking spray. Place thighs in single layer in prepared dish. My chicken was with the skin so I put mine skin facing down.
Pour rosemary-wine mixture over the chicken, and cover tightly with foil. Bake for 30 minutes.
Remove foil and turn/flip thighs.
Continue to bake uncovered, basting several times for 20 to 25 minutes until the internal temperature reaches 180 degrees.
Remove thighs to warm platter.
Reduce pan juices, if desired, and pour over chicken.