1. Preheat oven to 400°F. In medium stainless steel or glass bowl, whisk together all sauce ingredients. Set aside.

2. Spray shallow glass or enameled baking dish with non-stick cooking spray. Place frozen thighs in single layer in prepared dish. Pour rosemary-wine mixture over chicken, and cover tightly with foil. Bake 30 minutes. Remove foil and turn thighs.

3. Continue to bake uncovered, basting several times for 20 to 25 minutes until the internal temperature reaches 165°F. Remove thighs to warm platter. Reduce pan juices, if desired, and pour over chicken.