1smallhead cauliflowertrimmed and cut into 1-inch pieces
¾lbbaby potatoes, yellow creamer or red (optional)cut into ½ or 1 inch pieces (about 2 cups)
2tablespoonstoasted pine nuts
3tablespoonschopped flat-leaf parsley
Heat oven to 425ºF. In a large bowl toss the chicken with the cauliflower, cherry tomatoes, potatoes if using, olive oil, Italian seasoning, salt and pepper. Transfer everything to a rimmed baking sheet; roast until chicken and cauliflower are golden, 40 to 50 minutes.
In a small bowl combine capers, pine nuts, golden raisins and parsley and sprinkle over chicken to serve.
*If your meat department doesn't have skinless, simply remove the skin at home with some kitchen shears and pull off with a paper towel.