Roast Chicken With Kimchi Smashed Potatoes Recipes

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ROAST CHICKEN WITH KIMCHI SMASHED POTATOES



Roast Chicken with Kimchi Smashed Potatoes image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Potato     Poultry     Roast     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 pounds fingerling or baby Yukon Gold potatoes
4 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
2 garlic cloves, grated
1 16-ounce jar Napa cabbage kimchi, drained, 1/4 cup liquid reserved
1 tablespoon unseasoned rice vinegar
4 cups trimmed bitter greens (such as mustard, mizuna, or arugula)

Steps:

  • 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.
  • 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.
  • Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.
  • Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.
  • Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 tablespoons oil in a small bowl.
  • Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.

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  • Preheat oven to 450°. 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.
  • 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.
  • Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.
  • Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.

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  • Preheat oven to 450°. Toss potatoes and 1 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10–15 minutes.
  • Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8–10 minutes.
  • Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15–20 minutes longer.
  • Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.

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