Peel and slice potatoes. Soak your potatoes in water for about 10 min. to remove some of the starch. (I like to use red skin potatoes to save time on peeling). Peel and slice the carrots and onion, put together in a bowl and set aside. (Using baby carrots also saves time.) Skin chicken thighs. Mix together thyme, salt and pepper. Sprinkle thighs with 1/2 of spice mixture.
In a 13x9 casserole dish layer potatoes with carrots and onions. Sprinkle each layer with remaining spice mixture (I usually have 3 layers). Dot with butter. Lay chicken thighs on top on vegetables, skinned side up. Mix together the cream and hot sauce; pour over chicken. Sprinkle tops of chicken with paprika.