Lower the heat to medium and if the chicken has released a lot of fat, remove most of it, leaving about a tablespoon and a half. Add onions and cook until just soft, 4-5 minutes. Add garlic and stir for one minute more. Add flour and stir it into the onions, cook for 1-2 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Whisk in the broth, honey, lemon juice and zest and bring to a simmer. Taste sauce for seasoning, add salt and pepper as needed. Stir in half the basil and add back the chicken, skin-side up and place it, uncovered, into the oven. Cook for 25-35 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Sprinkle over the rest of the basil, garnish with sliced lemons and serve.