Roast Chicken with Kimchi Smashed Potatoes

Ingredients for Roast Chicken with Kimchi Smashed Potatoes

• 675g 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 675g total)

• 2 garlic cloves, grated

• 1 450g jar Napa cabbage kimchi, drained, 60ml liquid reserved

• 1 tablespoon unseasoned rice vinegar

• 4 cups trimmed bitter greens (such as mustard, mizuna, or rocket)

Preheat oven to 232°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.