Sheet Pan Chicken, Cauliflower and Potato Roast

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2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)

1 small head cauliflower, trimmed and cut into 1-inch pieces

1 pint cherry tomatoes

12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)

2 1/2 tablespoons olive oil

2 1/2 teaspoons Italian seasoning

2 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons capers, chopped

2 tablespoons toasted pine nuts

2 tablespoons golden raisins