INGREDIENTS
2 tbsp
water
12 oz
fingerling potatoes, halved
5 tbsp
extra-virgin olive oil, divided
8
skinless, boneless chicken thighs (about 1 1/2 lb.)
1 tsp
kosher salt, divided
3/4 tsp
black pepper, divided
1
red Fresno chile, halved crosswise
1 cup
fresh flat-leaf parsley leaves
1 cup
fresh cilantro leaves
1 tbsp
chopped shallots
2
garlic cloves
2 tbsp
fresh lemon juice