1-First Step: Prep the chicken and build the marinade

Start by patting the chicken pieces dry with paper towels. This helps the skin brown better in the skillet, and it keeps extra moisture from steaming the chicken instead of crisping it. Once dry, prick each chicken piece with a fork so the marinade can soak in a little more deeply.

In a bowl, whisk together the balsamic vinegar, half of the lemon zest, the coarse salt, and the ground pepper. Add the chicken pieces and turn them so every piece gets coated well. Let the chicken marinate for at least 20 minutes. If you have more time, you can let it sit a little longer, but even this short marinating time gives you a big flavor boost.

2-Second Step: Mix the lemon sugar

While the chicken marinates, mix the granulated sugar with the remaining lemon zest in a small bowl. Stir until the zest is evenly mixed through the sugar. This little topping is one of the best parts of the recipe because it helps the skin turn golden and adds a bright citrus finish.

Set the lemon sugar aside until you are ready to cook. Keeping it ready now makes the rest of the process easier and faster once the skillet is hot.

3-Third Step: Preheat the oven and heat the skillet

Preheat your oven to 400°F. A hot oven gives the chicken a nice roast after the sear, which helps the meat cook through without drying out. Place a heavy oven-safe skillet on the stove and heat the neutral oil over medium-high heat.

When the oil is hot, add 2 tablespoons of the unsalted butter and let it melt. The butter adds richness and helps the skin brown with a deeper color. A heavy skillet is best here because it holds heat well and helps the chicken cook evenly.

4-Fourth Step: Sear the chicken skin-side down

Lift the chicken from the marinade and let the excess drip off before placing it in the skillet. Put the pieces skin-side down first. You should hear a steady sizzle. Sear the chicken for 3 to 4 minutes without moving it so the skin has time to crisp and pick up color.

Flip the pieces and cook for 1 minute more on the second side. Do not overcrowd the skillet, or the chicken will steam instead of brown. If needed, cook in batches so each piece has enough room.

5-Fifth Step: Add the lemon sugar and roast

Sprinkle the lemon sugar evenly over the chicken pieces. This step gives the top layer a lightly caramelized finish as the chicken roasts. Once the sugar is on, transfer the skillet to the oven.

Roast for about 25 minutes, or until the internal temperature reaches 165°F. A meat thermometer is the best way to know when the chicken is ready. Bone-in thighs and legs are forgiving, but checking the temperature helps you avoid overcooking.

6-Sixth Step: Finish with butter, lemon juice, and serving touches

When the chicken comes out of the oven, add the remaining 2 tablespoons of butter in pieces over the hot chicken. The butter melts into the pan juices and turns into a rich sauce right in the skillet. Then pour the lemon juice over everything so the flavors wake up and brighten.

Let the chicken rest for 5 minutes before serving. This short rest helps keep the meat tender and juicy. Serve the chicken with the pan sauce spooned over the top and lemon wedges on the side.