Five-Spice Roasted Turkey Thighs with Kimchi Smashed Potatoes

Five-Spice Roasted Turkey Thighs with Kimchi Smashed Potatoes
  • Prep Time: 20
  • Total Time: 60
  • Servings: 2.0

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About this Recipe

These Five-Spice Roasted Turkey Thighs with Kimchi Smashed Potatoes are sure to impress on date night!


1 Package Maple Leaf Prime® Turkey Thighs
Salt and pepper
½ tsp (2 mL) Chinese five-spice powder
4 tbsp (60 mL) Vegetable oil, divided
10-12 Mini Yukon gold potatoes
1 cup (250 mL) Ready prepared kimchi, drained (2 tbsp (30 mL), liquid reserved
2 tsp (10 mL) Rice vinegar
2 cups (500 mL) Bitter greens (arugula or mizuna)


PREHEAT oven to 400°F (200°C).

SEASON turkey thighs with salt, pepper and Chinese five-spice powder. Heat 1 tbsp (15 mL) of oil in a large skillet over medium-high heat. Cook turkey skin side down until golden brown and crisp, about 8-10 minutes. Remove from heat and transfer to a baking sheet skin side up.

TOSS potatoes in 1 tbsp (15 mL) of oil, salt, and pepper. Place on baking sheet with turkey thighs.

ROAST in preheated oven for 30-40 minutes or until potatoes are golden brown and the turkey is cooked to an internal temperature of 185°F (85°C).

REMOVE from the oven and using a potato masher or a large spoon, smash each potato lightly. Scatter kimchi over the potatoes and return the pan to the oven for an additional 5 minutes or until the kimchi is warmed through. Meanwhile, whisk together the reserved kimchi liquid, vinegar and remaining oil in a small bowl. Scatter the greens over the baking tray, drizzle with half of the dressing and toss gently. Divide between serving plates and drizzle with remaining dressing.


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