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Picture of Roast Chicken with Kimchi Smashed Potatoes
nordic korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4788 kcal 239 %
  • Fat 185 g 285 %
  • Saturated 39 g 194 %
  • Carbs 114 g 38 %
  • Fiber 26 g 103 %
  • Protein 145 g 290 %
  • Cholesterol 757 mg 252 %
  • Sodium 6186 mg 258 %
  • Calcium 376 mg 38 %
  • Magnesium 313 mg 75 %
  • Potassium 7521 mg 160 %
  • Iron 12 mg 69 %
  • Zinc 13 mg 116 %
  • Phosphorus 1724 mg 246 %
  • Vitamin A 221 µg 25 %
  • Vitamin C 94 mg 105 %
  • Thiamin (B1) 1 mg 84 %
  • Riboflavin (B2) 2 mg 116 %
  • Niacin (B3) 42 mg 260 %
  • Vitamin B6 5 mg 353 %
  • Folate equivalent (total) 283 µg 71 %
  • Vitamin B12 5 µg 199 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 15 mg 97 %
  • Vitamin K 610 µg 508 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roast Chicken with Kimchi Smashed Potatoes

Ingredients

  • 1½ lb lb. fingerling or baby Yukon Gold potatoes
  • 4 tablespoon vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 large skin-on, bone-in chicken thighs (about 1½ lb. total)
  • 2 cloves garlic cloves, grated
  • 1 16-oz. jar Napa cabbage kimchi, drained, ¼ cup liquid reserved
  • 1 tablespoon unseasoned rice vinegar
  • 4 cups trimmed bitter greens (such as mustard, mizuna, or arugula)

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