Roast Chicken with Kimchi Smashed Potatoes
A fusion dish combining crispy-skinned roasted chicken thighs with Korean-inspired kimchi smashed potatoes. Served with bitter greens and a tangy kimchi vinaigrette, this dish offers a perfect balance of flavors and textures.
Ingredients
- •1½ pounds fingerling or baby Yukon Gold potatoes
- •4 tablespoons vegetable oil
- •to taste kosher salt and pepper
- •4 pieces chicken thighs
- •2 cloves garlic
- •16 ounces Napa cabbage kimchi
- •1 tablespoon unseasoned rice vinegar
- •4 cups bitter greens
- •mizuna
- •arugula
Cooking Instructions
- 1.
Preheat oven to 450°F. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.
15 min
- 2.
Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.
10 min
- 3.
Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.
20 min
- 4.
Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.
5 min
- 5.
Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 tablespoons oil in a small bowl.
2 min
- 6.
Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.
3 min
