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Chimichurri Chicken Thighs with Potatoes
Ingredients
- 2 tablespoons water
- 12 ounces fingerling potatoes, halved
- 5 tablespoons extra-virgin olive oil, divided
- 8 skinless, boneless chicken thighs (about 1 1/2 lb.)
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 red Fresno chile, halved crosswise
- 1 cup fresh flat-leaf parsley leaves
- 1 cup fresh cilantro leaves
- 1 tablespoon chopped shallots
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
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