Serves 4
45 min
Roast Chicken with Kimchi Smashed Potatoes
Recipe GLPRb2ac57cca0b24e
Crispy skin-on chicken thighs and golden roasted potatoes come together on one sheet pan, then finished with tangy kimchi and tossed with bitter greens in a bright vinegar dressing. A Korean-inspired one-pan dinner that's ready in under an hour.
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Ingredients
1 1/2 pounds fingerling or baby Yukon Gold potatoes
4 tablespoons vegetable oil, divided
Kosher salt to taste
Freshly ground black pepper to taste
4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
2 garlic cloves, minced or grated
1 16-ounce jar Napa cabbage kimchi, drained with 1/4 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. On a large rimmed baking sheet, toss the potatoes with 1 tablespoon of vegetable oil, then season generously with kosher salt and freshly ground black pepper. Roast for 10 to 15 minutes, stirring once halfway through, until the potatoes develop golden-brown spots and edges.
While the potatoes roast, rub the chicken thighs all over with the minced garlic, then season both sides with kosher salt and freshly ground black pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin side down in the skillet and cook without moving them for 8 to 10 minutes, until the skin is deep golden brown and crispy.
Carefully arrange the browned chicken thighs skin side up on the baking sheet among the partially roasted potatoes. Return the sheet to the oven and roast for 15 to 20 minutes longer, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh and the potatoes are tender throughout.
Remove the baking sheet from the oven. Using the back of a large spoon, lightly mash the potatoes, breaking them up without pulverizing them completely. Scatter the drained kimchi over the potatoes and chicken, then return the sheet to the oven for about 5 minutes, just until the kimchi is warmed through.
While the kimchi warms, whisk together the reserved 1/4 cup kimchi liquid, the rice vinegar, and the remaining 2 tablespoons of vegetable oil in a small bowl until combined. Season with a pinch of kosher salt and black pepper to taste.
Remove the baking sheet from the oven. Scatter the trimmed bitter greens evenly over the top, drizzle with half of the vinegar dressing, and toss gently to combine and coat the greens. Divide the entire mixture among four plates or bowls and drizzle with the remaining dressing before serving.
