Heat oven to 425˚. Season chicken generously with salt and pepper. Put flour on a plate and dredge chicken in flour to coat, shaking off excess.
Heat oil in a 12" cast iron or oven proof skillet over medium-high heat. Add chicken thighs skin side down and cook until browned, about 5 minutes. With tongs, and when the skillet easy releases the chicken skin, flip the chicken thighs over.
Add wine, chicken broth, rosemary, garlic and bay leaves. Return pan to heat and simmer for 2 minutes.
Add the lemon wedges around the pieces of chicken, squeezing a couple over the chicken.
Transfer the cast iron skillet to the oven, and cook until chicken is tender, about 30 minutes.