1-First Step: Prep the chicken and lemons Start by patting the chicken legs and thighs dry with paper towels. Dry skin helps the chicken brown better, which means better flavor later. Zest both lemons first, then juice one lemon and cut the other into wedges for serving. Set everything nearby before you turn on the stove so the cooking moves smoothly.

2-Second Step: Season generously In a small bowl, mix the coarse salt, ground pepper, granulated sugar, and lemon zest. Rub this mixture all over the chicken pieces, making sure you get under any loose skin if you can. The sugar helps with browning, while the salt and pepper season the meat all the way through.

3-Third Step: Heat the pan Place a large skillet over medium-high heat and add the neutral oil. Let the oil heat until it shimmers, then place the chicken in the pan skin-side down. Give each piece a little space so the skin can crisp instead of steam. If your skillet feels crowded, cook in batches.

4-Fourth Step: Sear until golden Cook the chicken skin-side down for about 6 to 8 minutes without moving it too much. You want deep golden color and some rendered fat in the pan. Flip the chicken and cook the other side for 3 to 4 minutes. At this stage, the chicken does not need to be fully cooked through yet, just nicely browned on both sides.

5-Fifth Step: Build the balsamic lemon sauce Lower the heat a little and add 2 tablespoons of the butter to the skillet. Once it melts, pour in the balsamic vinegar and the juice from one lemon. Stir gently and let the sauce bubble for a minute or two. The pan will smell amazing at this point, kind of like a cozy lemony glaze with a sweet edge.

6-Sixth Step: Finish cooking the chicken Return the chicken to the skillet if needed and spoon some of the sauce over the top. Cover the pan loosely or leave it uncovered if the sauce is already thick enough. Cook until the chicken reaches 165°F in the thickest part, which usually takes another 10 to 15 minutes depending on size. Use a meat thermometer if you have one, because it takes the guesswork out of dinner.

7-Seventh Step: Add the final butter Stir in the remaining 2 tablespoons of butter at the end. This gives the sauce a glossy finish and makes it cling to the chicken better. Taste the sauce and adjust with a little extra lemon juice or a pinch more salt if needed.

8-Final Step: Serve and enjoy Transfer the chicken to a plate and spoon the sauce over the top. Serve with lemon wedges on the side for extra brightness. This dish is lovely with mashed potatoes, rice, or roasted green beans. If you want a sweet finish after dinner, try something bright like lemon olive oil cake.