1-First Step: Prep the chicken and start the marinade Pat the chicken pieces dry with paper towels. This matters because dry skin browns much better in the skillet. Next, prick the chicken pieces with a fork so the marinade can soak in a little deeper. In a bowl, mix the balsamic vinegar, half of the lemon zest, coarse salt, and ground pepper, then coat the chicken well. Let it marinate for at least 20 minutes while you prep the rest of the ingredients. If you have a little extra time, let the chicken sit at room temperature for a few minutes before cooking. That helps it brown more evenly in the pan.

2-Second Step: Mix the lemon sugar Take the remaining lemon zest and mix it with the granulated sugar in a small bowl. Set it aside for later. This might seem like a tiny step, but it makes a big difference. The sugar helps the chicken skin caramelize and gives the dish that glossy, sweet-tart finish. Do not skip the sugar. It is one of the main reasons this chicken gets such a lovely crispy finish.

3-Third Step: Preheat the oven and heat the skillet Preheat your oven to 400°F. While it heats, place a large oven-safe skillet over medium-high heat. Add the neutral oil and 2 tablespoons of the unsalted butter. A heavy skillet, like cast iron, works really well here because it holds heat well and helps the chicken brown nicely. When the butter melts and the skillet is hot, you are ready for the next step. Keep your tongs nearby so moving the chicken is quick and easy.

4-Fourth Step: Brown the chicken skin-side down Place the chicken skin-side down in the skillet along with some of the marinade. Cook it for 3 to 4 minutes until the skin turns golden brown. Then flip the pieces and cook for 1 minute more. You want good color on the skin, but do not overcrowd the skillet. If your pan is too full, the chicken will steam instead of browning. If needed, cook the chicken in batches so every piece gets nice and crisp. That extra little bit of patience pays off with much better texture.

5-Fifth Step: Add the lemon sugar and roast Sprinkle the lemon sugar evenly over the chicken. Then transfer the whole skillet to the oven. Roast for about 25 minutes, or until the chicken reaches 165°F internally. A meat thermometer is the best way to check doneness, especially with bone-in chicken pieces. During roasting, the sugar melts into the pan juices and mixes with the balsamic marinade, butter, and chicken drippings. That is what turns into the flavorful sauce you will spoon over the finished dish.

6-Final Step: Finish with butter and lemon juice Take the skillet out of the oven carefully. Add the remaining 2 tablespoons of butter in small pieces, then pour the lemon juice over everything. The heat from the pan melts the butter into the sauce and gives it a silky, rich texture. Let the chicken rest for 5 minutes before serving. This short rest helps the juices settle back into the meat so every bite stays moist. Serve the chicken with the pan sauce drizzled on top and lemon wedges on the side.