Careme

Ingredients

• Bell & Evans Bone In Chicken Thighs 1 package, about 1 to 1.25 lb $4.49
• Organic Carrot Bag, 16 OZ 1/2 bag, cut into batons $1.69
• Organic Yellow Onion 1 large, cut into wedges $2.99
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package $3.99
• Organic Dino Kale 1/2 bunch, roughly chopped $2.99
• Organic Garlic, 3 CT 2 cloves, smashed $2.89
• Pantry item: olive oil 2 tablespoons
• Pantry item: balsamic vinegar 1 tablespoon
• Pantry item: butter 1 tablespoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Pat the chicken thighs dry and season well with salt and pepper.
2. On a sheet pan or oven-safe skillet, toss carrots, onion wedges, mushrooms, and smashed garlic with olive oil, salt, and pepper. Arrange the chicken thighs on top so the drippings flavor the vegetables.
3. Roast for 30 to 35 minutes until the chicken is browned and cooked through and the vegetables are caramelized.
4. Transfer the chicken to rest briefly. Put the pan over medium heat on the stove. Add balsamic vinegar and butter, scraping up the browned bits. Stir in the chopped kale and cook 2 to 3 minutes until just wilted and glossy.
5. Plate the roasted vegetables and kale, then top with the chicken thighs. Spoon the quick balsamic pan glaze over everything.
6. Serve with Cabernet Sauvignon.