Easy. Healthy. So incredibly delicious. Need I say more? Did I mention that this cooks in less than 30 minutes?

Chicken with Roasted Cauliflower and Tahini Sauce
(recipe from Serious Eats) 

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 teaspoons ground cumin
• 1 head cauliflower, cored and cut into 2” florets
• 2 chicken legs (I used 5)
• kosher salt and black pepper
• 1/4 cup tahini
• 1 large clove garlic, finely minced (about 1 1/2 teaspoons)
• Juice of 1/2 lemon (about 1 tablespoon)
• Smoked paprika

Directions:

Adjust oven rack to middle position and preheat the oven to 500°F. Meanwhile, mix 2 tablespoons of the oil, 2 teaspoons of the cumin, the cauliflower, and a pinch of salt and pepper in a large bowl. Toss well, and then dump onto a baking sheet, leaving one end empty.

Rub the remaining oil onto the chicken legs. Season with the rest of the cumin, and a pinch of salt and pepper. Place on the open end of the baking sheet, skin side up.

Set the baking sheet in the oven and cook for 10 minutes. Flip the cauliflower and the chicken legs, and return the oven. Cook for 10 more minutes. Flip everything again, and then cook for a final 5 to 10 minutes. Remove when both the cauliflower and the chicken are nicely browned.

While chicken is cooking, make the tahini sauce. Mix together the tahini, garlic, lemon juice, and 1/2 cup of water in a bowl. Season with salt.
Serve the chicken and cauliflower with the tahini sauce. Sprinkle a little smoked paprika on top of everything.