After all of the calorie bombs that come with the Holiday Season, TNH brings you healthy, but hearty dishes to continue with comfort through the winter, but without the calories that will pack on the pounds.
1 1/2 pounds golden beets, cut into 3-inch lengths, halved or quartered if thick
1 tablespoon honey
2 tablespoons olive oil
Sea salt and black pepper
8 small or 4 large bone-in, skin-on chicken thighs
1/2 cup golden raisins
2 tablespoons white wine vinegar
1 bunch Swiss chard, stems discarded and leaves thinly sliced (about 8 cups)
Heat oven to 425° F. Toss the beets, honey, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing occasionally, until golden brown, 30 to 35 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and brown in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken in oven until an instant-read thermometer inserted in the thickest part of a thigh registers 165° F, 12-15 minutes.
Add the raisins, vinegar, ¼ teaspoon salt, and ½ teaspoon pepper to the drippings in the skillet and cook, scraping up the bits stuck to the pan, until the vinegar is reduced by half, 30 to 45 seconds. Add the chard and cook, stirring, until wilted, 1 to 2 minutes. Serve with the chicken and beets.