1-First Step: Prepare the chicken and marinade Start by pricking the chicken pieces all over with a fork, then set them aside. This helps the marinade reach the surface a little better. In a large 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 until every piece is well coated. This first coating gives the chicken its deep savory flavor and helps the skin taste even better after roasting.

2-Second Step: Marinate for flavor Cover the bowl and refrigerate the chicken for at least 20 minutes. If you have a little more time, keep it chilling while you get the rest of your kitchen ready. This short marinating step is enough to give the chicken a bright, tangy base without making the meat too soft. While it rests, mix the granulated sugar with the remaining lemon zest in a small bowl and set it aside.

3-Third Step: Preheat and heat the skillet Preheat the oven to 400°F. Then place a large oven-safe skillet over medium-high heat and add the neutral oil. Let the oil get very hot, which should take about 2 minutes. A heavy cast-iron skillet works especially well because it helps the chicken brown evenly. If you are cooking for a crowd, avoid crowding the pan so each piece has enough room to crisp up.

4-Fourth Step: Brown the chicken skin-side-down Melt 2 tablespoons of the butter in the hot skillet. Add the chicken skin-side-down along with the remaining marinade. Cook until the chicken is browned on one side, about 3 to 4 minutes. Then flip the pieces and cook for 1 minute more. This step builds color and gives you that delicious crispy texture on the skin. Patting the chicken dry before marinating can also help with browning, especially if the chicken released a lot of moisture.

5-Fifth Step: Add the lemon sugar and roast Sprinkle the lemon sugar over the chicken, then move the skillet into the oven. Roast until the chicken is fully cooked and a thermometer inserted into the thickest part of the thigh reads 165°F, which usually takes about 25 minutes. Bone-in chicken thighs and legs give the best results here because they stay tender and flavorful while the skin turns golden.

6-Final Step: Finish with butter, lemon juice, and serving Remove the skillet from the oven and scatter the remaining 2 tablespoons of butter around the chicken. Pour the lemon juice over everything. As the butter melts, it mixes with the pan juices to make a rich sauce. Let the chicken rest for about 5 minutes before serving so the juices stay inside the meat. Spoon the pan sauce over the chicken and serve with the lemon wedges on the side.