Though I didn’t get to enjoy this meal the first go round (Jon made it while I was out of town), it was super tasty even as leftovers. Jon says, “It is seriously simple and takes just a few minutes. The flavor combo of the chicken with the sweet onions is superb.” We’ve had the Cauliflower dish before and it got earmarked as a “must have again.”

Paprika Roast Chicken Breast with Sweet Onion

Preheat oven to 500°F with rack in upper third.

Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.

Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Cauliflower, White Bean and Feta Salad– recipe here.