Braised Chicken Thighs with Carrots and Lemons

8 bone-in, skin-on chicken thighs, trimmed (about 3 lb.)

2 teaspoons paprika

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

2 tablespoons salted butter

1 pound large carrots, halved lengthwise and cut into 1 ½-inch-long pieces

2 ½ tablespoons all-purpose flour

2 cups chicken broth

4 thyme sprigs

1 lemon, sliced

3 cups hot cooked mashed potatoes (optional)

Directions at myrecipes.com

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