Preparation

Step 1 out of 7

Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray.

Step 2 out of 7

For 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.

Step 3 out of 7

Set two tablespoons of the chimichurri sauce aside for drizzling later.

Step 4 out of 7

For the rest, place the Creamer potatoes and chicken thighs in a bowl. Pour the larger portion of chimichurri sauce over the potatoes and chicken, and toss to coat.

Step 5 out of 7

Transfer the chicken to the prepared baking sheet. Set aside the potatoes.

Step 6 out of 7

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.

Step 7 out of 7

Drizzle the remaining chimichurri sauce over the chicken and potatoes. Serve.