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Preheat your oven to 375°F.
In a 9x13 inch baking dish, place the bone-in, skin-on chicken along with the Yukon Gold potato wedges, sliced onion, lemon slices, and pour in a cup of broth.
Roast everything together for about 45 minutes to an hour.
During roasting, the potatoes will absorb the chicken juices and lemon flavor.
If you desire a deeper color on the chicken, place the dish under the broiler for a couple of minutes at the end.
Serve the dish alongside a Greek salad, tzatziki, and warm pita.