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Roast Chicken and Kimchi Smashed Potatoes

Roast Chicken and Kimchi Smashed Potatoes


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Ingredients

  • 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)
  • 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)

Recipe Preparation

  • 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.

  • 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.

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 640 Fat (g) 40 Saturated Fat (g) 10 Cholesterol (mg) 145 Carbohydrates (g) 33 Dietary Fiber (g) 6 Total Sugars (g) 2 Protein (g) 35 Sodium (mg) 940Reviews Section


Watch the video: The Best Homemade Pizza Youll Ever Eat (May 2022).


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