Roast Chicken with Kimchi Smashed Potatoes
['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)']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.