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Preheat oven to 425.
Lay slices of onion along the bottom of a 6qt. Dutch Oven.
Spread potatoes on top of onions.
Arrange carrots around the perimeter of the pot.
Sprinkle a bit of paprika and garlic powder over the veggies. You really don't need to measure this. Just season lightly.
Season both sides of chicken thighs with salt and pepper. Place in the middle of the veggies in the Dutch Oven.
Cut the lemon in half and squeeze it over the meal. Throw lemon halves right in the pot.
Lightly season the entire pot with more paprika and garlic powder.
Cover and cook for 1 hour until veggies are tender and chicken juices run clear.
To brown the chicken a bit before serving, remove the lid and turn your oven on broil. Cook until desired color is reached.