Slice the potatoes into 1cm thick rounds. Place in a pot and cover with cold salted water and bring to the boil. Cook until just tender. Drain and set aside.
Preheat the BBQ to medium-high heat and cook the chicken as per packet instructions until golden, charred and cooked through.
While the chicken is cooking, make the chimichurri by combining all the ingredients in a bowl and seasoning to taste with salt & pepper.
When ready, remove the chicken from the BBQ and leave to rest for about 10 – 15 minutes. While the chicken is resting, grill the parboiled potatoes for about 5 minutes each side until crisp and golden.
Butcher the chicken into quarters and serve on a platter with the grilled potatoes and chimichurri sauce.