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)

1. Preheat oven to 450u0b0F. 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.

fingerling, vegetable oil, kosher salt, skin, garlic, cabbage, rice vinegar, bitter

Taken from www.epicurious.com/recipes/food/views/roast-chicken-with-kimchi-smashed-potatoes-51148600 (may not work)