Dill Drumettes with Lemony Aritchokes

Great for an appetizer or main dish, try these drumettes in lieu of chicken breasts at your next BBQ! (The marinade would also go great with salmon!) Also check out the bonus recipe below for lemony artichokes that will delight even non-veggie lovers.

1-2 lbs. chicken drumettes 

Salt & pepper

¼ cup orange juice

1 T. lemon juice

1 T. dill

4 T. butter, melted

Preheat oven to 350 degrees. Spread drumettes on greased cookie sheet and season with salt and pepper. Stir orange juice, lemon juice, and dill into melted butter. Reserve ¼ cup of the marinade for serving. Brush marinade onto one side of the drumettes. Bake for 20 minutes, flip, and brush with remaining marinade; bake for an additional 20 minutes, until chicken is caramelized and cooked through. Serve with reserved marinade.

Lemony Artichokes

                             

1-4 whole artichokes

1 lemon, ½ quartered, the other half reserved

Salt

1 tsp. garlic powder

2 T. butter, melted

Boil a large pot of water; add salt and lemon quarters. Trim the top ¾-inches off of the artichokes; cut off stem and peel away any wilted leaves. Boil artichokes 30-40 minutes, covered, until leaves pull away easily.

Stir garlic powder and the juice of the remaining lemon half into melted butter; serve artichoke leaves with butter sauce for dipping.