Let's get started! Preheat the oven to 400°F. Season the chicken with paprika, salt, and pepper. Heat 2 tablespoons of olive oil in a hot, oven-safe pan, preferably cast iron. Place the chicken skin-side down and pan-roast for 2-3 minutes until the skin is crisped. In the meantime, peel and halve the shallots. Flip the chicken, add shallots and thyme, and roast for another 2-3 minutes. Add 1/2 cup wine and 1 tsp tomato paste, allowing the alcohol to evaporate (eg 30-60sec). Shake the pan, then pour in 1 cup chicken broth. Transfer the pan to the oven and set a 20-minute timer.

While the chicken roasts in the oven, peel and cut the carrots. Wash and halve the Cremini mushrooms. If you plan to make mashed potatoes as your side, start peeling and cubing potatoes for mashed potatoes, cooking them in salted water for 10-15 minutes.

After 20 minutes, baste the chicken and adding another 1/2 cup of broth. Add carrots and mushrooms to the pan, avoiding adding on top of the chicken. Set another 15-minute timer.

Once the potatoes are done, mash them with salt, nutmeg, and add some butter. Keep them warm with a lid on the pot. After the second timer, remove the chicken from the oven and let it rest on the stove. Check the sauce has the right consistency for you. 

Option 1: If ready, finish mashed potatoes by adding warm milk. Stir and serve with fresh thyme on the chicken.

Option 2: If too thick, add more broth as needed (you should have 1/2 cup left). Finish potatoes with milk, stir, and serve with fresh thyme.

Option 3: For a thicker sauce, heat the pan on the stove. Mix the remaining 1/2 cup broth with flour (about 1 tbsp) until smooth. Gradually add this mixture to the pan, stirring continuously. Adjust thickness to your liking. Finish mashed potatoes and serve with fresh thyme. 

Enjoy!