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Preheat your oven to 400°F (200°C).
Prepare the Chicken:
Season the chicken thighs with salt, pepper, and paprika. Set them aside to marinate for a few minutes.
Sauté the Onion and Garlic:
In a large oven-safe pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
Cook the Chicken:
Add the chicken thighs to the pan, skin-side down, and cook for 4-5 minutes until the skin is golden brown. Flip the chicken over and cook for another 2 minutes on the other side.
Add the Beer and Honey:
Pour in the beer, and stir in the honey. Add the rosemary and bay leaves, and bring the liquid to a simmer. Let it cook for 3-5 minutes so that the flavors meld together.
Prepare the Potatoes:
While the chicken is simmering, place the chopped potatoes and bell pepper in a separate bowl. Drizzle them with olive oil and season with salt, pepper, and a sprinkle of paprika. Toss to coat evenly.
Roast Everything Together:
Add the seasoned potatoes and bell pepper to the pan with the chicken. Make sure everything is evenly distributed. Transfer the pan to the preheated oven and roast for 35-45 minutes, or until the chicken is cooked through and the potatoes are tender, flipping the potatoes halfway through for even cooking.
Serve:
Once done, remove from the oven. Discard the bay leaves and rosemary sprigs. Serve the chicken thighs with a generous amount of roasted potatoes and veggies, spooning some of the beer-honey sauce over the top.
Serving and Storage Tips:
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