Preheat oven to 400°F and adjust rack to the middle position. Season the chicken thighs with a sprinkle of hot paprika on both sides.
Add a large drizzle of olive oil to a sauté pan and place the chicken thighs skin down. You may need to split into two batches if not all of the chicken fits. Cook for three minutes over medium to high heat and then flip to cook the other side for another three minutes. Remove from the pan and place in a large baking pan.
In the same sauté pan, add the garlic, onion and shallot and sauté for about three minutes. Add in the carrots, fennel, and potatoes and season with salt and black pepper. Mix until all of the vegetables are coated with the olive oil in the pan. Pour the contents of the sauté pan into the large baking pan, spreading the vegetables evenly over the chicken thighs.
Place the baking pan into the oven and let cook for thirty minutes. After thirty minutes, remove from the oven to mix the chicken and vegetables around and add in the thyme. Place back into the oven for another thirty-five minutes or until the chickens internal temperature reaches 165°F.
Remove from the oven and enjoy. Salute and cin cin!