Preheat oven to 400 degrees F.

In a braising pan, cast iron skillet, or Dutch oven over medium heat, melt the butter. Season both sides of your chicken thighs with salt, pepper, and garlic powder and set aside.

Place the chicken thighs in the skillet or Dutch oven, skin side down, and cook for 6-7 minutes until golden. Use tongs to remove from the pan and set aside.

Add the onion, potatoes, carrots, thyme, wine, and chicken broth making sure to use a spatula to scrape the brown bits from the bottom of the pan.

Nestle the chicken thighs back into the pan (or Dutch oven) skin side up, ensuring that the liquid comes about half to ¾ of the way up the chicken.

Cover with a lid or foil and transfer to the oven preheated to 400 degrees F. and bake for 35-40 minutes or until the chicken has reached 165° and the carrots and potatoes are easily pierced with a fork.

Remove the chicken and vegetables to a serving platter and discard the thyme sprigs. Remove 1 cup of the broth that’s left behind and whisk together with the cornstarch.

Pour the cornstarch mixture back into the pan and whisk well until the sauce has slightly thickened. Serve the sauce with the chicken and garnish with lemon slices.