This dish is quick, easy and requires just a little preparation. I use an oven safe stainless steel skillet for this. It does not reheat well by stovetop or oven; so keep that in mind when planning for leftovers. Depending on the saltiness of the kimchi, there is no need to salt this dish. At the same time, you could make oven baked rice to complement the chicken. I've been using chicken thighs and other cuts could be used instead, except for skinless chicken breast. It has a different cook time than bone-in chicken meat. If you want to be extra creative, you can reserve the chicken bones from this recipe to make chicken stock later. Simply gather all the chicken bones and freeze them until needed.
I've had mixed results cooking with skinless/boneless chicken meat. If you are using skinless chicken, you may just want to stir-fry the chicken meat (cut into 1/2" pieces) with the kimchi instead of baking.
Ingredients
1 lb raw chicken parts, with skin and bone-in
1 c homemade kimchi
Directions
Preheat oven to 400 degrees F.
1. In a skillet, add kimchi to the bottom then arrange chicken in a single layer on top.
2. Bake for 40 minutes, or until a meat thermometer measures 160 degrees F in the thickest part of the chicken.
3. Remove from oven and serve hot.
Plate with oven baked rice or baked sweet potatoes (these also cook for the same amount of time at the same heat setting).
