Preheat the oven to 425°F (220°C).
On a baking sheet, toss the cauliflower and potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out in an even layer.
Season the chicken thighs with salt and pepper, then place them skin-side up on top of the vegetables.
Roast in the oven for 35-40 minutes or until the chicken is cooked through and the vegetables are tender.
In a food processor, combine the cilantro, parsley, mint, garlic, capers, olives, Dijon mustard, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
Serve the roasted chicken, cauliflower, and potatoes with the green sauce on the side.
Enjoy!
