Braised Chicken with Red Onion and Carrots

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 whole chicken (3 1/2 to 4 pounds), patted dry and quartered
• Coarse salt and ground pepper
• 1 large red onion, cut into 1/2-inch wedges (root end left intact)
• 1 pound carrots (about 8 medium), cut into 2-inch pieces
• 3/4 cup dry white wine, such as Sauvignon Blanc
• 1 tablespoon honey
• Chopped fresh parsley, for serving