preheat oven to 400
mix together the yogurt, herbs, orange zest and juice, oil and spices. using a paper towel, pat the chicken dry, removing as much moisture as possible (this will help the skin get the crispiest.) then, place the chicken in a large bowl, and pour 3/4 of the marinade onto the thighs - you’re reserving the last 1/4 for topping once it’s cooked. coat the chicken with the marinade, taking care to get under the skin and on all sides. let the chicken sit at room temperature for at least 20 minutes and up to 1 hour
in a large skillet, (i used a cast iron for this and it worked really well) heat the olive oil for the chicken over medium high. place the chicken in the skillet and sear for 3-5 minutes per side, until the skin gets crispy. remove the chicken from the skillet, add the onion, and orange juice, and scrape up the bits from the bottom of the pan to deglaze. saute the onion for 2-3 minutes until it begins to soften, then nestle the chicken thighs back into the skillet. pop the skillet in the oven for 20 minutes to allow the chicken thighs to cook through entirely
meanwhile, toss the cauliflower in the oil and spices and arrange on a baking sheet. roast for 30 minutes, flipping halfway
once the cauliflower is roasted, toss with the olives, capers, fresh herbs, orange zest and juice, pickled onion, and spices. add more of any of these goodies as you like! serve the chicken thighs on top of the cauliflower, and drizzle the remaining yogurt marinade over top
