Preheat your oven to 400°F (200°C) and pat chicken thighs dry with paper towels. Season with salt, pepper, and smoked paprika if desired.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-7 minutes.

Flip the chicken, add 1 tablespoon of butter, and cook for another 5 minutes until the internal temperature reaches 165°F (75°C). Let it rest.

In the same skillet, reduce heat to medium. Add sliced onion and minced garlic, cooking for 1-2 minutes.

Add chopped carrots to the skillet, cooking for 3-4 minutes. Add asparagus and sauté for an additional 3 minutes. Finally, toss in fresh peas and cook for 1-2 minutes.

Pour in ½ cup of chicken broth or white wine to deglaze the skillet, simmering for about 2 minutes.

Return the chicken to the skillet, warming for 1-2 minutes. Adjust seasoning and serve with vegetables, garnished with fresh dill.