This is a great one-pan dish that’s easy enough to make, even a weeknight.
Chicken thighs (bone-in)
Cumin (approx. 1 teaspoon)
Balsamic vinegar (approx. tablespoon)
Salt (to taste)
Pepper (to taste)
Start by sautéing your chicken thighs in a bit of olive oil (skin-side down to start), until it’s just golden , and the skin is crispy. An oven-safe dish is also the best option for this.
Next, flip the chicken over, and cook it briefly on the other side, then remove the chicken from the pan.
Sautée sliced onions until they are translucent (you may need to remove some of the rendered fat from the pan depending on your chicken thighs), then add peeled beet wedges, along with several garlic cloves to your pan, and continue to cook until everything just begins to caramelize.
When the vegetables are caramelized, remove them from the pan, then deglaze the pan with white wine, and add a bit of chicken stock. Reduce it until there’s about 1/4 inch of liquid in the pan (this will reduce further during the baking process), then remove the pan from the heat.
Add your vegetables and chicken back to the pan, along with chopped kale, rosemary, and sage (place the chicken on top of everything else). Season everything with salt, pepper, and cumin, add a tablespoon or 2 of balsamic vinegar, a drizzle of lemon juice, then bake at 350 degrees for approximately 45 minutes to 1 hour.
When the chicken is done, drizzle a bit more lemon juice over everything, serve and enjoy.