Kimchi, the Korean fermented vegetables with red chile, add a pungent, spicy kick to roast chicken and potatoes in this recipe from Bon Appetit March 2013. This recipe uses the best method to pan-roast chicken thighs. Bone-in, skin-on chicken thighs are placed in a frying pan skin side down until the fat renders and the skin is golden and crispy. The thighs then finish cooking through by roasting in the oven along with the potatoes and kimchi. The whole dish is finished with arugula and a simple vinaigrette made from the kimchi pickling liquid, rice vinegar, and oil. A good, simple, weeknight dish. Leftovers are not as good as just-cooked, because the texture of the chicken changes.
Cost: about $15 for 4 servings
Deliciousness: good, three out of five stars
Time: about 45 minutes
Level of difficulty: easy
Health: fairly healthy (except for the chicken skin)
Make again: no
Link to recipe here.