Spray Dutch Oven with cooking spray.
Place onion in Dutch Oven, top with carrots and potatoes.
Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pour over vegetables.
Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken.
Heat a large Dutch Oven over medium-high heat.
Add oil to pan; swirl to coat. Add chicken, Cook 3 minutes on each side or until browned, remove Chicken.
Put vegetables in bottom of the Dutch Oven.
Arrange chicken on top of vegetables.
Cover with lid and cook @ 94'C (200'F) for 3 1/2 hours or until chicken is done and vegetables are tender.
Garnish with additional thyme, if desired.