Roasted Chicken with Kimchi Smashed Potatoes

May 23, 2013

Normally I would only think of using kimchi (spicy Korean fermented vegetables) in Korean dishes, but this recipe in March’s issue of Bon Appetit sounded intriguing. Kimchi can be made with all different kinds of vegetables; this recipe calls for jarred napa cabbage kimchi, which I found in my local Asian grocery store in the refrigerated section.

Rather than simply being served alongside the main dish, this recipe places the kimchi on top of roasted and smashed baby potatoes – a delicious combination! The chicken’s skin is nice and crispy from being browned on top of the stove while the potatoes roast, and the peppery arugula complements the starchy potatoes and tangy kimchi nicely. The whole recipe takes about 45 minutes from start to finish, so it’s great for a complete weeknight supper that’s a little out of the ordinary. Enjoy!

Roast chicken with kimchi smashed potatoes

Serves 4


  • 1½  pounds fingerling or baby Yukon Gold potatoes
  • 4  tablespoons vegetable oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4  large skin-on, bone-in chicken thighs
  • 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)


  1. Preheat oven to 450 degrees 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.
  2. 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.
  3. Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.
  4. Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.
  5. Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 tablespoons oil in a small bowl.
  6. Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.

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