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+ servings
Prep Time: 10 minutes
Cook Time: 1 hour
Passive Time: 0 minutes
Total Time: 1 hour 10 minutes
Servings: 4


  • 8 chicken thighs
  • 2 tbsp coconut oil
  • 1 tsp Seasalt
  • 1/2 tsp freshly ground pepper
  • 2 cloves garlic
  • 2 tbsp honey
  • 2 tbsp english mustard (or other)
  • 8 shallots
  • 4 pears
  • handful rosemary (leaves)


  • heat your oven to 180°C/Fan 160°C/Gas 4. Season the chicken thighs with salt and pepper
  • heat the coconut oil in a large frying pan over a medium heat. Add the chicken thighs, skin side down. Cook for 4-5 minutess until the skin is crisp and golden. Pop onto a plate
  • peel and grate the garlic. Mix the garlic, honey, mustard and 1tbsp melted coconut oil in a small bowl. Set aside
  • peel the shallots, leaving them whole. Peel and core the pears, then cut into thick slices
  • tumble the shallots and pears into a baking dish. Pour over most of the mustard and honey mixture. Scatter in the rosemary leaves. Toss together
  • place the browned chicken thighs on top of the mixture in the baking tray. Drizzle over the remaining honey and mustard mixture
  • slide the tray into the oven and roast for 1 hour or until the chicken is cooked through