Lay out the chicken thighs on a cutting board and sprinkle the skin side with salt
While this sits, heat a cast iron skillet over medium high heat.
Once the pan is hot add the chicken thighs, skin side down. Sear for 10 minutes or until skin is golden brown.
While the chicken is cooking skin side down, sprinkle with garlic powder and dry thyme.
Add quartered onion in between the chicken thighs.
Flip the chicken and continue cooking until the internal temperature reaches 165 degrees Fahrenheit At least another 10 minutes.
Remove the chicken from the skillet and set aside. Deglaze the pan with the white wine.
Turn down the heat to medium and stir in the garlic better than bullion paste.
Let it reduce for about 10 minutes then add the chicken back in.
Spoon the sauce over the chicken a few times and then garnish with rosemary sprigs.