Drizzle in oil, enough to lightly spread across the bottom of pan, and add butter to large saute pan on medium heat
Add the rough chopped onions, and the rosemary to the pan
Stir together, allowing butter to melt, onions to cook, and rosemary to bathe in the sauce -- this is where we're creating the base flavor
When sauce starts sizzling, add the chicken thighs skin-side down, and let cook for 5-7 minutes -- resist the urge to flip them! This is when the skin gets its golden brown.
Once chicken looks seared with a golden-brown skin, gently flip each thigh over to cook the other side.
Cook the other side of chicken on medium heat for another 5-7 minutes.
Splash in the wine (approx. 1/3 cup), leaving chicken in. Use a wooden spoon to go around and under the chicken to scrape off the reduced, thickened sauce and grilled onions from the bottom of the pan (i.e., the good stuff). Let it simmer to allow alcohol to evaporate.
Squeeze in the meyer lemon
Add salt and pepper, and gently stir sauce around the chicken to bring together the flavors. Baste the chicken with a spoon, by scooping up the sauce and lacing over the chicken.
Place lid on, base a few times in between, and cook for another 10-15 minutes or until inside is no longer pink.
Plate the chicken, and pour and scrape the sauce out of the pan right over the chicken.