Preheat the oven to 425 degreesºF (220 degrees C).
In a small bowl, combine garlic powder, onion powder, paprika, black pepper, and flour. Stir until well mixed. Coat chicken with the flour mixture.
Heat olive oil in a large ovenproof skillet over high heat. Add chicken, skin side down, and cook until browned, about 4 minutes.
Turn chicken over and add wine, chicken broth, thyme, rosemary, and basil. Bring to a boil.
Place the skillet in the oven and roast chicken until cooked through, about 35-40 minutes.
Remove from the oven and stir in lemon juice. Serve immediately.
Enjoy!