Roast Chicken with Kimchi Smashed Potatoes

Ingredients

• 2  garlic cloves grated
• 4 cups bitter greens trimmed (such as mustard, mizuna, or arugula)
• 4 servings kosher salt freshly ground
• 16 ounce napa cabbage kimchi drained
• 4 large skin-on bone-in ()
• 1 tablespoon unseasoned rice vinegar 
• 4 tablespoons vegetable oil divided
• 1.5 pounds baby yukon gold potatoes 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 450°F. Toss potatoes and1 tablespoon oil on a large rimmed baking sheet;season with salt and pepper. Roast, turningonce, until browned in spots, 10-15 minutes.
2. Meanwhile, rub chicken with garlic andseason with salt and pepper.
3. Heat 1 tablespoonoil in a large skillet over medium-high heat.Cook chicken skin side down until goldenbrown and crisp, 8-10 minutes.
4. Arrange chicken skin side up on bakingsheet among potatoes. Roast until chickenis cooked through and potatoes are tender,15-20 minutes longer.
5. Using a large spoon, lightly smashpotatoes. Scatter kimchi over; roast untilkimchi is warm, about 5 minutes.
6. Meanwhile, whisk reserved kimchi liquid,vinegar, and 2 tablespoons oil in a small bowl.
7. Scatter greens over, drizzle with half ofdressing, and toss gently. Divide amongplates and drizzle with remaining dressing.
8. Per serving: 640 calories, 40 g fat, 6 g fiber
9. Bon Appétit