Braised chicken thighs dinner

Chicken second courses

1 onion, halved lengthwise and sliced 4 new potatoes (about 1 pound), cut into ¼-inch slices 2 cups baby carrots 1¼ teaspoons salt, divided ½ teaspoon black pepper, divided ¼ cup chicken broth ¼ cup dry white wine (See Note) 1 teaspoon minced garlic ½ teaspoon dried thyme 1 teaspoon paprika 6 bone-in, skinned chicken thighs (1-½ to 1-¾ pounds)