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.