¾ cup chopped flat-leaf parsley
¼ cup red wine vinegar
3 garlic cloves
3 T. water
¾ tsp. salt
¾ tsp. ground pepper
¾ tsp. red pepper flakes
6 T. extra virgin olive oil
1 ½ lb. small potatoes, cut in half
8 boneless, skinless chicken thighs, trimmed

Preheat oven to 375 degrees F. Lightly coat a baking sheet with cooking spray. The sauce:
To the bowl of a food processor, add the parsley, red wine vinegar, garlic, water, salt, pepper and red pepper flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil. Set 2 tablespoons of the chimichurri sauce aside for drizzling later. The rest:
Place the potatoes and chicken thighs in a bowl. Pour the larger portion of chimichurri sauce over the potatoes and chicken, and toss to coat. Transfer the chicken to the prepared baking sheet. Set aside the potatoes. Roast the chicken for 20 minutes. Spread the potatoes evenly on the pan with the chicken. Roast for additional 10 minutes, or until the chicken is cooked through and the potatoes are tender and starting to turn brown. Drizzle the remaining chimichurri sauce over the chicken and potatoes. Serve.