Step 1

Process 3 tablespoons oil, mint, garlic, 1 tablespoon pepper, cumin, sugar, lime zest and juice, 1½ teaspoons salt, paprika, oregano, and habanero in blender until smooth, 10 to 20 seconds. Transfer marinade to 1-gallon zipper-lock bag. Add chicken, seal bag, and turn to coat chicken with marinade. Refrigerate for at least 1 hour or up to 12 hours.

Step 2

Adjust oven rack to middle position and heat oven to 425 degrees. Toss cauliflower, potatoes, onion, remaining 3 tablespoons oil, remaining ½ teaspoon pepper, and remaining ½ teaspoon salt together on rimmed baking sheet and spread into even layer. Bake until top edges of cauliflower and potatoes are lightly browned, about 15 minutes.

Step 3

Remove sheet from oven. Using spatula, push vegetables to 1 side of sheet (they will no longer be in single layer). Place chicken, skin side up, on now-empty side of sheet. Roast until chicken registers 175 degrees and vegetables are tender, about 40 minutes, rotating sheet halfway through roasting.

Step 4

Transfer chicken to carving board; let rest for 10 minutes. Add arugula to sheet with vegetables and gently toss to combine. Transfer vegetable mixture to platter. Separate leg quarters into thighs and drumsticks, then transfer to platter with vegetable mixture. Serve.