Lemon Garlic Roasted Chicken

Sear chicken drumsticks and split chicken breasts skin side down until browned. Add a tablespoon of butter and a splash (about 1/4 cup) of white wine, and simmer for one or two minutes. In a separate bowl, prepare a mixture of chicken broth (about 1 cup), lemon juice (about 1/4 cup), minced garlic (about 3 cloves), fresh or dried rosemary (about 1 tablespoon), and red pepper flakes (about 1/2 teaspoon). Pour this mixture over the chicken in the pan. Transfer the pan to the oven and bake at 375°F (190°C) until the chicken is cooked through and tender (approximately 25-35 minutes, or until internal temperature reaches 165°F/74°C). Optionally, drizzle some hot honey over the chicken at the end. Once cooked, remove the chicken from the bone and shred it, spooning any leftover broth over the shredded chicken.