Chicken and Kimchi

Chicken and Kimchi
Chicken and Kimchi

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lbs. 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)

Directions

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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