Fill a bowl with 1 quart of lukewarm water and add 1/4 cup of kosher salt. Stir to dissolve the salt and add the chicken thighs. Allow them soak up the salty water for at least 30 minutes, but preferable overnight. Remove the chicken from the brine, rinse them with cold water and pat them dry with paper kitchen towels.

Preheat the oven to 325 degrees F.

Cut 1.5 blood oranges and 2 Meyer lemons in thin slices and cover the bottom of a baking dish with these slices, alternate them. Place the chicken thighs on top of the citrus slices, skin side up, make sure they don't overlap each other. Place a few slice of lemon between the chicken thighs.

Squeeze half a blood orange (about 1/4 cup) and mix it with the white wine. Pour this mixture over the chicken thighs.

Roast the dish in the oven for approx. 55-60 minutes, or until a thermometer inserted in the thick part read 160-170 degrees F.

If you want the chicken to be a little browner and crispier, turn on the broiler on high and place the dish for approx. 5 minutes.

Allow the chicken to rest for a few minutes before you serve them.