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Preheat oven to 450°F.
Wash potatoes and carrots. Large dice the potatoes. Halve carrots lengthwise, then cut crosswise into thirds. Transfer to a sheet pan.
Drizzle with oil and season with salt and pepper; toss to coat.
Place in the oven and roast while you prepare the chicken, 5-10 minutes.
Heat a skillet over medium-high heat.
Season chicken with paprika, salt, and pepper.
Coat bottom of skillet with oil. Add chicken and cook until browned, 1-2 minutes per side.
Remove sheet from oven and place chicken in the middle. Return to oven and roast until chicken is cooked through and vegetables are tender, 10-15 minutes.
Wash and dry thyme. Slide leaves off the stems; discard the stems.
Remove sheet from oven and sprinkle with thyme; toss to coat.
To serve, place chicken and vegetables on a plate. Enjoy!