Pre-heat the oven to 390F/200C.

Place the chicken (skin-side up) in a cast iron skillet or wide-bottomed pan (oven-proof). Pour the chicken broth, white wine and lemon juice all over the chicken and into the pan and add the thyme. Grind over plenty of salt and pepper.

Bake for about 40 minutes or until the chicken is browned and cooked through. If you have a meat thermometer, the internal temperature in the thickest part should be 165F/74C.

Transfer the chicken from the pan onto a plate and cover with foil to keep warm.

Stir the yogurt into the remaining juices and any sticky bits left in the pan. Warm through on the stove-top (either in the same pan if it's cast-iron or stove-safe, or transfer to a saucepan).

If the sauce is too thin (it should be around the thickness of gravy), mix 1-2 teaspoons of cornstarch with water and add it to the sauce little by little (you may not need it all). Heat gently until slightly thickened. Alternatively, if the sauce is too thick, add a little more chicken broth to thin it a little and make it pourable. Taste to check seasoning, and add more salt and pepper if necessary.

Add the chicken back into the pan and heat gently for a minute or two longer.

Serve the chicken immediately with your chosen side dish(es), spooning plenty of the lovely sauce over the chicken. Sprinkle with fresh parsley and add lemon wedges on top if you like.