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Preheat your oven to 200°C (400°F). Peel and cut the potatoes into cubes, slice the onion, mince the garlic, and slice the bell pepper. Season the chicken thighs with salt, pepper, and paprika on both sides.
Sauté the Chicken:
Heat some olive oil in a large oven-safe pan over medium-high heat. Add the chicken thighs and sear them for about 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Cook the Vegetables:
In the same pan, add a little more olive oil if needed and sauté the onion, garlic, and bell pepper for 2-3 minutes, until they begin to soften. Add the potatoes to the pan and stir them around to coat in the oil and aromatics.
Add Liquids and Herbs:
Pour in the beer and drizzle the honey over the potatoes and vegetables. Add the rosemary sprigs and bay leaves, then stir everything to combine.
Bake the Dish:
Place the chicken thighs back into the pan, nestling them between the potatoes. Transfer the pan to the oven and bake for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
Serve and Enjoy:
Remove the pan from the oven and let it sit for a few minutes before serving. Garnish with fresh rosemary and serve hot!
Serving and Storage Tips:
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