Pear & Rosemary Chicken

Cooking time
Serves2 people
Pear & Rosemary Chicken

Pink fir potatoes are a special treat at this time of year, adding a creamy texture to this sweet, aromatic chicken dinner.

5 ratings
layout 5 comments


  • A 650g pack of chicken thighs
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1 garlic clove
  • 1 tbsp honey
  • 1 tbsp mustard
  • 4 shallots
  • 2 pears
  • 500g pink fir potatoes
  • A handful of rosemary, leaves only

Prep: 15 mins | Cook: 45 mins

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1. 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.
2. 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.
3. Peel and grate the garlic. Mix the garlic, honey, mustard and 1 tbsp oil in a small bowl. Set aside.
4. Peel the shallots, leaving them whole. Peel and core the pears, then cut into quarters.
5. Scrub the potatoes and chop into 2 cm 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.
6. Place the chicken legs on top of the veg. Drizzle over the remaining honey and mustard mixture.
7. 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.
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This was really tasty but please note that: i) you make no mention in the ingredients list that the chicken thighs should not be skinless (and I'm not sure about boneless); ii) you even mention chicken wings in the method (thighs are in the ingredients list); iii) whoever else said that the potatoes needed more cooking than you set out is also correct. As I said, though, it was really tasty.

Thanks to Condor!


The recipe is just so good and I am really thankful to Condor comment to boil potatoes for a short time before putting them on a tray and bake.


Delicious, we'll definitely make this again. Substituted red onions for the shallots because we didn't have any and sweet potatoes for the potatoes because of a nightshade allergy but it was still lovely. The pears really do work in this.



This is delicious, and a lovely combination of flavours the pears really do add something to this. I did not have any Pink Fir Potatoes so just used a different variety, so not sure how well Pink Fir cook in the oven, but my potatoes were still uncooked when the cooking time was up, and had to take them out and steam them for a short while to soften them and then put it all back in the oven to reheat, so my recommendation would be to steam or boil the potato slices for 5 mins before putting in the oven, but that aside a wonderful dish.

Maggie SW20


I cooked this last night, best chicken recipe ever, easy too. A good use for the pears from the box, delicious