Step 1

Preheat oven to 400°F.

Step 2

In a small bowl, combine garlic powder, onion powder, paprika, salt and pepper. Evenly rub this mixture all over the chicken thighs.

Step 3

Heat olive oil in a cast iron skillet over medium-high heat. Once hot, sear the chicken thighs for 3 minutes per side, then remove to a plate. Remove oil from the skillet.

Step 4

Add the butter, and once it has melted add garlic, rosemary and thyme. Sauté for 1 minute.

Step 5

Add in chicken broth and stir to deglaze the pan. Bring the broth to a simmer.

Step 6

Nestle the chicken thighs (skin side up) and lemon slices into the broth. Cover the pan and cook for 45 minutes, or until chicken reaches an internal temperature of at least 180°F when measured with an instant read thermometer.

Step 7

At the end, remove the cover and broil the chicken for a few minutes (keeping a close eye on it to prevent burning) until the skin browns up.