Roast Chicken with Kimchi Smashed Potatoes

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)
• 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)

Instructions

1. 1

   Preheat oven to 450°F.

2. 2

   Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper.

3. 3

   Roast, turning once, until browned in spots, 10-15 minutes.

4. 4

   Meanwhile, rub chicken with garlic and season with salt and pepper.

5. 5

   Heat 1 tablespoon oil in a large skillet over medium-high heat.

6. 6

   Cook chicken skin side down until golden brown and crisp, 8-10 minutes.

7. 7

   Arrange chicken skin side up on baking sheet among potatoes.

8. 8

   Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.

9. 9

   Using a large spoon, lightly smash potatoes.

10. 10

    Scatter kimchi over; roast until kimchi is warm, about 5 minutes.

11. 11

    Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 tablespoons oil in a small bowl.

12. 12

    Scatter greens over, drizzle with half of dressing, and toss gently.

13. 13

    Divide among plates and drizzle with remaining dressing.