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Roasted Chicken With Lemons And Thyme

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1 (6-pound) roasting chicken

2 teaspoons Hungarian paprika

2 tablespoons chopped fresh thyme, divided

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

2 lemons, divided

cooking spray

1 teaspoon olive oil

2 tablespoons all-purpose flour

1/2 cup dry white wine (such as sauvignon blanc)

1 cup fat-free, less-sodium chicken broth

1 tablespoon fresh lemon juice

2 teaspoons sugar

lemon slices (optional)

thyme sprigs (optional)

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