Creamy cream-less chicken w/ grilled Cauliflower & roasted basil potatoes

Tonight's finished product:
No cream was used. Just garlic :)

Baked Lemon Chicken with Rosemary and Garlic

Baked Lemon Chicken Recipe

Prep a casserole dish with the following mixture
(garlic cloves, spice mixture (totals 1/4 cup: 50% oregano, (50% oregano leaves, 30% paprika, 20% fresh rosemary), juice of 2 lemons, juice of 1 lime.... I added an extra lemon wedged b/c it was going bad. Mix it all together!

Add seasoned chicken (however you like- I use steak seasonings). Cook covered for 45 minutes on 425. If you brown beforehand, cut that time in half!

Stovetop: Lightly glaze a grill pan with olive oil. Throw on something simple, like TJ's 21 Seasoning Salute. Stir to make sure all seasonings get in the cauliflower. Cook on Med for about 25 minutes- until desired texture is reached- somewhat soft.

Now for the prized potatoes! Dice up 2 GOLD potatoes. (they're just better!) Line pan with foil- barely glaze with olive oil to avoid stick-age. Sprinkle McCormick's garlic salt w/ parsley. Then add dried basil (usually we do Rosemary but for the sake of redundancy, I did Basil. Thyme, Dill, Tarragon or Oregano or Italian Seasonings would also work). Bake this bad boy in the toaster oven on 425 for 25 minutes.

Now that everything is done cooking, add chicken to plate (along with potatoes and cauliflower). Using your hand blender, puree the cooked garlic mixture in the casserole dish until totally pureed into a gravy. Pour it on chicken, add the cauliflower and potatoes to plate as well.

Viola!