Roast Chicken With Kimchi Smashed Potatoes


After a couple of months of traditional holiday meals, this simple but exotically seasoned dish makes a welcome change, especially on a cold January evening. While the potatoes and chicken start out cooking separately, they’re finished together. Jarred kimchi delivers flavor and color in this quickly prepared roast chicken dish.

  • 1½ pounds fingerling or baby Yukon Gold potatoes
  • 4 tablespoon vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 large skin-on, bone-in chicken thighs (about 1½ pounds total)
  • 2 cloves garlic cloves, grated
  • 1 16-oz. jar Napa cabbage kimchi, drained, ¼ cup liquid reserved
  • 1 tablespoon unseasoned rice vinegar
  • 4 cups trimmed bitter greens (such as mustard, mizuna, or arugula)

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 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.

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

Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.