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