Sheet Pan Roast Chicken and Potatoes with Chimichurri

• 1 bone-in skin-on chicken, cut into pieces (breasts, thighs, legs)
• 1 tablespoon olive oil, divided
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 pound assorted color baby potatoes
• 1 red onion, cut into wedges

Chimichurri Sauce:

• 1 cup packed fresh parsley, roughly chopped
• 1 cup packed fresh cilantro, roughly chopped
• ¼ cup packed fresh oregano, roughly chopped
• 4 cloves garlic, chopped
• 1 shallot, chopped
• ¼ –½ teaspoon chili flakes
• 1 teaspoon salt
• ¾ cup olive oil
• ½ cup red wine or sherry vinegar