Chicken with Crispy Cauliflower and Kalamata Olives

I made this yesterday, slightly adapted from Elana's Pantry (oh what a beautiful blog that she maintains!) I want to make it every week now--it's easy to make ahead, feeds five or six people, and has fantastic taste.

1 bunch fresh thyme sprigs
About 4 pounds (three packages) bone-in, skin-on chicken thighs or legs (we always go with skin-on, for more fat)
1 head cauliflower, cut into large florets
1 cup Kalamata pitted olives
1 shallot, finely chopped
5 cloves garlic, thinly sliced
½ teaspoon salt
1 teaspoon black pepper
zest of 1 lemon (use a microplane zester)
¼ cup fresh lemon juice (about 1.5 lemons)
3 tablespoons coconut oil, melted

Spread thyme sprigs evenly in the bottom of a 9 x 13 inch baking dish.

Arrange chicken over thyme sprigs, and plant cauliflower "trees" evenly, all around chicken. Sprinkle olives evenly over top.

In a small bowl, combine all other ingredients, and pour this lemony marinade evenly over chicken and cauliflower.

Refrigerate for at least one hour or overnight.

Bake at 400° for about an hour, until chicken is cooked through and cauliflower is well browned and Really Delicious...