#dairyfree Oregano Orange Chicken Legs with Almond Milk Mashed Potatoes

I have always been a skinless, boneless chicken breast kind of gal. What can I say? It is pretty easy and I can do all sorts of things with them. Plus I love the huge bag of individually wrapped breasts from Costco. But while in Texas darling daughter was introduced to chicken legs and really loves the chicken with the bone inside! Go figure. Ironically, I do need to pull the meat off of the bone for her but hey, what can I say?
So in honor of darling daughter, let me introduce you to a new recipe in our line-up. It is pretty darn easy (as if any of my recipes aren't) and I do prep the day before and it is a job a little one can help with. We took turns moving the chicken around in the marinade bag and dinner ended up delicious! Plus it made for great leftovers for me to take to work the following day for lunch!
Oregano Orange Chicken Legs
Ingredients:
10-12 Chicken Legs
1/4 cup freshly squeezed orange juice
1/4 tsp orange zest
pinch of sea salt
1/2 tsp freshly ground black pepper
3 tsp oregano
Steps:
Put all ingredients into a Ziploc bag, seal, and shake around. Place bag into bowl in the fridge and marinate overnight. I strongly recommend shaking the bag while the chicken is marinating and repositioning which legs are on the bottom to ensure all the chicken legs have a chance to soak in the flavors.
Preheat the oven to 350 degrees Fahrenheit. Lay chicken legs onto a foil lined baking sheet (makes for easier clean up) and bake until juices run clear. For me, it took close to 45 minutes and I never flipped the legs. I then broiled on HIGH for a few minutes to give the legs a bit of extra brownness and crispiness. Toss the extra marinade out.
Almond Milk Mashed Potatoes
Ingredients:
6 medium-small russet potatoes (cleaned, peeled, and cut into chunks)
pinch of sea salt
1/2 tsp freshly ground black pepper
1/4 - 1/3 cup almond milk (unsweetened)
Steps:
Cover the potatoes with water in a large sauce pan. Add a pinch of sea salt and boil the potatoes until tender. I started the potatoes at the same time I put the chicken in the oven and everything timed perfectly! Drain the potatoes and return them to the sauce pan. Set the sauce pan on the warm burner for a minute or so to dry up any extra water. Remove from the burner and add the black pepper and almond milk. Blend with a hand mixer until nice and creamy.
Servings: 5-6
Daily Gratitude: I am thankful for the creativity and inspiration to find new recipes for my family to enjoy.
Daily Affirmation: My talents continue to blossom.