Photo: Lily Banse
Roast Chicken and Kimchi Smashed Potatoes
8 ingredients
4 servings
openrecipes
Jarred kimchi delivers flavor and color in this roast chicken and potato dish.
Estimated Nutrition (whole recipe, rough)
488
Calories
38g
Protein
18g
Fat
46g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Kimchi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 fingerling or baby Yukon Gold potatoes
- 4 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 unseasoned rice vinegar
- 4 trimmed bitter greens (such as mustard, mizuna, or arugula)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes