adapted from Southern Living
serves 4
8 bone-in, skin-on chicken thighs, trimmed (about 3 lbs)
2 tsp paprika
1 tsp salt, divided
1 tsp black pepper, divided
2 Tbsp salted butter (sub any oil)
1 lb large carrots, halved lengthwise and cut into 1 1/2-in long pieces
2 1/2 Tbsp arrowroot starch (can sub all-purpose flour or cornstarch)
2 cups chicken broth
4 thyme sprigs
1 lemon, sliced
3 cups hot cooked mashed potatoes for serving (optional)
Pat chicken dry with paper towels. Sprinkle chicken with paprika and 3/4 teaspoon each of salt and pepper. Melt butter in a large enamel-coated cast-iron skilled with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken.
Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add arrowroot to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.