Preheat oven to 400°F.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken pieces with salt and pepper, and sear until golden brown, about 4 minutes per side. Transfer the chicken pieces to an ovenproof dish and place into the oven to finish cooking, about 20 minutes.
Place the skillet the chicken was cooked in back over medium-high heat and deglaze the pan with the white wine, scraping up any bits that may have stuck to the bottom. Add the chicken stock, thyme sprigs, marmalade, lemon slices and zest to the pan and bring to a bubble. Reduce the heat to medium low and reduce the sauce until thick and syrupy, 8-10 minutes.