Braised Chicken Thighs with Carrots and Lemons

Ingredients

• 3 pounds bone-in, skin-on chicken thighs, trimmed
• 2 tsp paprika
• 1 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tbsp salted butter
• 1 pound large carrots, halved lengthwise and cut into 1 ½-inch-long pieces
• 2-1/2 tbsp all-purpose flour
• 2 cups chicken broth
• 4 thyme sprigs
• 1 lemon, sliced
• 3 cups hot cooked mashed potatoes (optional)