- A 650g pack of chicken thighs
- 1 garlic clove
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 4 shallots
- 2 pears
- A 500g bag of pink fir potatoes
- A handful of rosemary, leaves only
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- Frying pan
- Small bowl
- Baking dish
Heat your oven to 180°C/Fan 160°C/Gas 4. Season the chicken thighs and massage ¼ tbsp oil into each one. Season with a little salt and pepper.
Heat a large frying pan over a medium heat. Add the chicken legs, skin side down. Cook for 4-5 mins till the skin is crisp and golden. Pop onto a plate.
Peel and grate the garlic. Mix the garlic, honey, mustard and 1 tbsp oil in a small bowl. Set aside.
Peel the shallots, leaving them whole. Peel and core the pears, then cut into quarters.
Scrub the potatoes and chop into 2cm thick slices. Tumble the potatoes, 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 chicken legs on top of the veg. Drizzle over the remaining honey and mustard mixture.
Slide the tray into the oven and roast for 40 mins till the potatoes are soft and golden and the chicken cooked through. Serve straight away.
Frying the chicken thighs before roasting helps crisp up the skin, but you can skip this stage and put them straight in the oven to save on washing up.