Roast Chicken with Kimchi Smashed Potatoes

I love kimchi and try to incorporate it into my cooking often. When I saw this recipe on Epicurious I was immediately drawn to it: it has few ingredients, requires little chopping and is very quick. It quickly became one of the favorite dishes. It has just the right amount of spice and healthy goodness, and is very tasty.

Ingredients:

• 1 1/2 pounds fingerling or baby Yukon Gold potatoes
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total) (I actually used chicken drumsticks as I like them better)
• 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) (I found that arugula works amazing)

Preheat oven to 450 degrees. Mix the potatoes with 1 tablespoon of the oil and arrange them in a baking sheet. Add salt and pepper. Roast for about 10-15 minutes, stirring once until the potatoes brown a little bit.

While the potatoes are roasting, mix the chicken with garlic, salt and pepper. Make sure the chicken is rubbed with garlic really well. Heat 1 tablespoon of the olive oil over medium-high heat in a large skillet. Place the chicken into the skillet skin side down and brown it for 8-10 minutes.

Place the chicken skin side up on top of the potatoes and roast it in the oven for 15-20 minutes until it is cooked through.

Smash the potatoes with a large spoon, place the kimchi over it and roast for another 5 minutes.

Whisk together the kimchi juice, rice vinegar and 2 tablespoon olive oil. When the chicken is done, toss it with the greens and pour half of the dressing on the dish. Serve with the remaining dressing.

Bon Appetit!