Serves 4
55 min
Roast Chicken with Kimchi Smashed Potatoes
Recipe GLPR8e8a1a40d2a1a8
Succulent roasted chicken thighs with crispy skin paired with creamy smashed potatoes infused with spicy kimchi, topped with a bright dressing of kimchi liquid and rice vinegar, finished with fresh bitter greens for a Korean-inspired main course.
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Ingredients
1½ lb fingerling or baby Yukon Gold potatoes
4 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper to taste
4 large skin-on, bone-in chicken thighs (about 1½ lb total)
2 cloves garlic, grated
1 16-oz jar Napa cabbage kimchi, drained, with ¼ cup liquid reserved
1 tablespoon unseasoned rice vinegar
4 cups trimmed bitter greens such as mustard, mizuna, or arugula
Directions
Preheat your oven to 450°F. Place the potatoes on a large rimmed baking sheet and toss with 1 tablespoon of the vegetable oil. Season generously with salt and pepper. Roast for 10 to 15 minutes, stirring halfway through, until the potatoes are beginning to brown on the edges.
While the potatoes roast, pat the chicken thighs dry and rub them all over with the grated garlic. Season both sides with salt and pepper. Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and cook without moving for 8 to 10 minutes until the skin is deeply golden and crisp.
Flip the chicken thighs skin side up and arrange them on the baking sheet with the potatoes. Transfer the baking sheet to the oven and roast for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.
Remove the baking sheet from the oven. Using the back of a large spoon, gently crush the potatoes until they are broken into rough, creamy chunks. Distribute the drained kimchi over the potatoes and return to the oven for about 5 minutes to warm the kimchi through.
While the sheet finishes in the oven, prepare the dressing by whisking together the reserved ¼ cup kimchi liquid, the rice vinegar, and the remaining 2 tablespoons of vegetable oil in a small bowl. Season with a pinch of salt and pepper if needed.
Remove the baking sheet from the oven. Add the trimmed bitter greens to the top and toss gently with half of the dressing. Divide the chicken, potatoes, kimchi, and greens among serving plates and drizzle with the remaining dressing before serving.
